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Beef Vegetable & Barley

kept bylaerkin

2 tsp. olive oil
1 medium sweet yellow onion, chopped
2 tsp chopped fresh oregano
4 cloves garlic, minced
3 cups peeled and chopped potatoes
2 cups chopped celery
2 cups sliced carrots
Two 14.5-ounce cans petite diced tomatoes, drained
42-ounces no-beef broth
One 15.5-ounce can kidney/pinto/black beans, rinsed and drained
1 bunch cleaned and chopped Rainbow chard- leaves only- leave thick ribs out (about 5 ounces total)
1 cup barley
1 tsp sea salt
1/2 tsp freshly ground black pepper
1/2 cup freshly grated Parmesan cheese or oyster crackers
1-2 tsp. of chili powder (optional if you want to spice things up!)
Dash of basil to taste



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