Beef and Barley Soup

Ingredients

• 2 tablespoons vegetable oil
• 1-1/2 pounds stewing beef, chopped into bite-size pieces
• 1 medium yellow onion
• 4 cloves garlic, minced
• 2 stalks celery, including leaves, chopped
• 3 carrots, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 can tomato sauce
• 4 cups low-sodium chicken broth
• 2 cups water
• 1 cup barley, rinsed
• 1 bay leaf

Directions

1. Heat 1 tablespoon oil over moderately-high heat in a large stock pot. Toss beef with � teaspoon salt and 1/8 teaspoon pepper, then brown meat in 3 batches until browned, about 10 minutes. Transfer beef as cooked, to a plate with a slotted spoon.
2. Heat remaining tablespoon oil and cook, stirring, onions, celery carrots and garlic with remaining � teaspoon salt and 1/8 teaspoon pepper until pale golden, about 6 minutes. Stir in tomato sauce, water, broth, barley, and bay leaf. Bring to a boil, then turn down and simmer for about 30 minutes. Add the beef back, cover the pot and simmer for another 15 minutes. Stir in parsley and add salt to taste.