Beef and Barley Soup
Ingredients
- 2 tablespoons olive oil
- 1 pound beef chuck, cut into 1-inch cubes
- kosher salt and black pepper
- 1 medium onion, coarsely chopped
- 2 carrots, coarsely chopped
- 2 stalks celery, cut into 1/2-inch pieces
- 2 cloves garlic, chopped
- 2 14.5-ounce cans low-sodium beef broth
- 1 14.5-ounce can diced tomatoes
- 1/2 cup pearl barley
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 tablespoon chopped fresh flat-leaf parsley
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