Beef and barley soup

• 1 medium onion, diced
• 1 lb beef (london broil or similar), cut into 1" chunks
• 2 quarts water
• bay leaf
• 1/2 tsp thyme
• 1/4 tsp pepper
• 1/4 tsp salt
• 2 beef bouillon cubes
• sprinkle of garlic powder
• celery flakes
• carrots, chopped
• 1/2-3/4 c. barley

Saute onion and beef until onion is softened and beef is somewhat browned.  Add all other ingredients except barley.  Simmer for 2 hours.  Add barley.  Cook for 1 hour or until barley is soft.

Tortilla soup

(makes about 4 servings)

Soup:

• 1 onion, chopped
• 3/4 serrano pepper, finely chopped (entire pepper should be fine)
• 14.5 oz can fire roasted tomatoes with garlic
• 32 oz box low salt chicken broth
• salt to taste
• 1 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp oregano
• 2 c. cooked chicken breast
• 1/3 c. frozen corn (more is fine)

Toppings:

• tortilla strips, toasted in a skillet
• grated cheese
• cilantro
• lime
• avocado would be fine too

Saute onion and pepper until softened.  Add tomatoes and some of the chicken broth.  Blend until somewhat smoother.  Add rest of broth and spices.  Simmer 10 minutes.  Add chicken and corn and heat through.

Serve with desired toppings.