Beef and Barley Tomato Soup

Recipe:

Finely chop the onion, dice the carrots and cut the celery. Cut meat into 1.5 cm cubes.

Heat 1 tablespoon of vegetable oil in a heavy-bottomed pot over high heat. Cook the beef in batches until browned, about a minute and a half per batch.

Transfer to a plate.

Reduce heat to medium-low and add the onions, carrots, and celery. Cook, stirring, 3 to 4 minutes.

Add the tomato paste and cook, stirring, for about 1 minute or until it smells sweet.

Add the diced tomatoes (or crushed canned tomatoes) to the pot.

Add the seared meat and finely chopped garlic.

Add the thyme and water or stock.

Bring to a boil, reduce heat to low, and simmer uncovered until the meat is tender, about an hour. This may take more or less time depending on the cut of meat you are using.

While the soup is simmering, cook the barley in salted water until almost done. Drain the cooking liquid and rinse the barley with cold water.

Add the barley to the soup 10 minutes before the end of the cooking time.

Allow the soup to stand for 15 minutes, then serve.

Bon appetit!