Today I made a simplified beef barley soup – something satisfying without a huge amount of effort. I adopted some of the tricks from both America’s Test Kitchen and this Serious Eats recipe to help this dish not become an all day cooking event. This recipe makes a two healthy portions – perfect for sharing with a friend or saving for delicious leftovers. Since the cooking is done in a covered dutch oven or stock pot in the oven, the likelihood of drying out is minimized. I paired this soup with a few slices of whole wheat baguette toasted with melted gouda – another simple add-on that makes this simple meal just a bit more. With this crazy Spring weather, it is a perfect time…