Ingredients

• 1 tablespoon olive oil

• 1 onion, chopped

• 1 clove garlic, minced

• 2 carrots, sliced

• 1 rib celery, sliced

• 2 cups cooked beef, cubed or shredded (e.g. leftover roast or stew meat)

• 6 cups reduced sodium beef broth

• 1 can (14.5 oz) petite diced tomatoes, with juices

• ½ green bell pepper, diced

• ⅔ cup pearl barley

• 1 bay leaf

• ¼ teaspoon dried thyme leaves

• 1 packet beef gravy mix (optional for richness)

• 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)

• Salt and black pepper, to taste

Instructions

1. In a large pot over medium heat, cook the onions and garlic in olive oil until softened.

2. Add the carrots, celery, cooked beef, broth, tomatoes, green pepper, barley, bay leaf, thyme, and, if using, gravy mix.

3. Stir well and bring everything to a boil.

4. Reduce heat, cover, and simmer about 40–50 minutes, until the barley is tender.

5. Remove the bay leaf.

6. Stir in the parsley and adjust salt and pepper to taste.

7. Serve hot.