Barley and Beef Soup

Ingredients

• 2 Cup Onion Chopped
• 1 lb Chuck Steak Cut into ½" cubes
• 1 ½ Cup Carrots Chopped
• 1 Cup Celery Chopped (about 4 stalks)
• 5 Garlic Cloves, minced
• 1 Cup Pearl Barley Uncooked
• 5 Cup Beef Broth
• 2 Cup Water
• ½ Cup Tomato Puree No-salt added
• ½ tsp Salt
• ¼ tsp Black Pepper
• 2 Bay Leaves

Instructions

1. 1Coat large Dutch oven with cooking spray; add chopped onions and beef to pan.
2. 2Cook until onion is tender and beef is browned, stirring occasionally.
3. 3Add chopped carrots and celery; stirring occasionally.
4. 4Stir in garlic; cook 30 seconds.
5. 5Stir in barley and remaining ingredients and bring to a boil.
6. 6Cover and reduce heat; simmer for 40 minutes or until the barley is done and vegetables are tender.
7. 7Discard bay leaves.