Beef Barley Vegetable Soup Recipe

Heat the vegetable oil in a large pot over medium heat. Add the beef cubes and sear until browned on all sides. Remove the beef from the pot and set aside.

In the same pot, add the diced onions and minced garlic. Sauté until the onions are translucent and fragrant.

Add the sliced carrots and celery to the pot and cook for another 5 minutes, until they begin to soften.

Return the beef to the pot and add the barley, beef broth, water, dried thyme, salt, and pepper. Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for 1 ½ to 2 hours, or until the beef and barley are tender.

Season with additional salt and pepper if needed. Garnish with fresh parsley before serving.