3 1/2 lb. beef flanken with bones, boiled in 2 gallons water
1/2 c. oil
8 oz. carrots, sm. dice
9 oz. celery, sm. dice
18 oz. onions, sm. dice
2 garlic cloves, chopped
2 tbsp. parsley, chopped, squeezed dry
2 c. peeled tomatoes, crushed by hand
1 1/2 c. broth, hot & strained
1/2 c. pearl barley
1/2 c. egg barley

Salt, black pepper, pinch thyme leaves to taste. Add 3 whole cloves, 2 bay leaves in with stock when boiling flanken.

PRE-PREP:

1. Place beef flanken to be cooked with a garni of carrots, celery, onions.

2. Cut vegetables (carrots, celery, onions).

3. Chop garlic, parsley and crush tomatoes.

4. When beef is cooked, strain broth and pick meat from bones and dice. Keep broth hot.

5. Pick up barley and equipment, have handy.

PROCEDURE:

1. In a heavy duty soup pot heat oil, and saute vegetables until onions are translucent. Add garlic and let saute until the garlic imparts its aroma, add parsley and let cook until wilted. Season with salt, pepper and pinch of thyme. Stir all together.

2. Add the stock and bring to a boil, add the barley and adjust to a simmer, and cook until the vegetables are tender.

3. Add the tomatoes, the beef and return to a simmer, taste and adjust seasoning. Cook until the soup has developed its full body.