Ingredients
- 2 1/2 teaspoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 carrots peeled and diced
- 2 stalks celery diced
- 6 1/2 cups low-sodium beef broth
- 1 can (15 ounces) crushed tomatoes
- 2 cups cooked beef
- 2/3 cup pearl barley
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 4 teaspoons Worcestershire sauce
- Salt and pepper to taste
- 1/4 cup fresh parsley chopped
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until onions are translucent, about 5 minutes. Add carrots and celery, and cook for another 5 minutes.
- Add beef broth, crushed tomatoes, cooked beef, barley, thyme, bay leaves, and Worcestershire to the pot. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer, covered, for about 45 minutes or until barley is tender.
- Remove bay leaves, stir in chopped parsley, and adjust seasoning if necessary. Serve hot.
