A Scotch Broth of Beef and Barley

This is a great soup to use up leftover beef or lamb.  The result will be as good as the broth, so use your best home-made stock, or choose a good one at the grocer - there are many good ones out there today, and its worth choosing a good one.

2 carrots, finely diced
1 onion, diced
1/2 lb leftover beef steak or roast, or chuck beef, cubed 1/4-inch
1 Tbsp tomato paste
1 tsp Italian herbs
6 fresh sage leaves, minced, or 2 tsp dried
1 quart beef broth
1/3 cup pearl barley
2 turnips, diced
1 can kidney beans, drained

Sauté the carrots and onions in a bit of olive oil in a soup pot for about 8-10 minutes, until beginning to color. Add the beef and brown well, about 10 minutes. Season with the herbs and add the tomato paste. Cook another few minutes to deepen the color and flavor of the tomato paste.

Add broth and barley and bring to a boil. Return to a simmer, cover and cook about 20 minutes. Stir in the turnip and beans and simmer another 20 minutes.

Serves 4.