Beef, Beans, Butternut Squash, and Barley Soup

Ingredients

• 1 medium butternut squash (or substitute any of your favorite winter squashes)

• 2 medium carrots in ½ inch dice

• 2 medium celery stalks in ½ inch dice

• ½ medium yellow onion in ½ inch dice

• 14 crimini or white mushrooms, sliced

• 1 garlic clove, chopped

• 1 Tbs ketchup

• Lucero Extra Virgin Olive Oil for sautéing

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• 2 sage leaves, chopped

• 1 tsp fresh rosemary, chopped

• 1 tsp fresh oregano, chopped

• 6 cups beef stock, home made, if possible, otherwise use low sodium if store bought

• 1 cup chopped canned tomatoes

• ⅔ cup pearled barley, rinsed

• 2” rind of parmigiano reggiano (optional)

• 1 cup cooked white bean such as lima or cannellini

• 1 cup cooked shredded beef—optional if you’ve made homemade stock. We used neck bones and the resulting meat from that for this version.

• 2 cups washed and coarsely chopped braising greens—we used both red chard and lacinato (aka “dinosaur”, Toscano, or Tuscan) kale

• 2 tsp sugar

• salt and pepper to taste

• Olio Novello or other fresh oil for garnish