Beef Barley Soup

Ingredients

1 tablespoon oil
1 pound beef cut into cubes I used chuck roast
1 diced onion
3-4 diced carrots
2 ribs chopped celery
2 teaspoons minced garlic
1 ½ teaspoons salt
1 teaspoon dried thyme
½ teaspoon black pepper
5 cups low sodium beef broth
¾ cup pearl or pot barley rinsed
3 tablespoons tomato paste
2 bay leaves
fresh parsley for garnish

Directions

In a large Dutch oven or soup pot, heat 1 tablespoon oil over medium-high heat, add 1 pound beef cut into cubes, and cook until browned on each side, about 2 minutes per side. Remove from the pot and set aside.

To the pot, add 1 diced onion, 3-4 diced carrots, and 2 ribs chopped celery. Cook and stir for 3-4 minutes, until onion is translucent.

Add 2 teaspoons minced garlic, 1 ½ teaspoons salt, 1 teaspoon dried thyme, and ½ teaspoon black pepper. Cook and stir for 1 minute.

Stir in 5 cups low sodium beef broth, ¾ cup pearl or pot barley, 3 tablespoons tomato paste, and 2 bay leaves.
Bring to a boil over medium-high heat, then reduce heat to medium-low. Add the beef back to the pot, cover and simmer for 35-45 minutes, stirring occasionally, until barley and carrots are tender.

Serve with a sprinkle of fresh parsley if desired.