Beef Barley and Vegetable Soup

Pictures and recipe contributions shared by Susan Abbey Newman's recipe from her mom Shirley Abbey 
2 tablespoons extra virgin olive oil
2 Tablespoons Tomato Paste
1lb beef (such as ribeye or sirloin) cut up into small pieces 
2 cups (1/2-inch) diced carrots (4 carrots)
1 cup chopped white onion
1 cup (1/2-inch) diced celery (2 stalks)
2 garlic cloves, minced
 a big pinch of dried thyme or 2 sprigs of fresh tied together
2 Bay Leaves
Salt and Pepper
10 cups canned Beef Broth
1 ½  cups pearled Barley
Heat the olive oil in a large pot. Add the beef , 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the meat with a slotted spoon.
Add the carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown.  Stir in the tomato paste. Throw in the Thyme along with the bay leaves. Return the meat to the pot and add the broth, add 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for a 1/2 hour. Discard the thyme bundle and the bay leaves, and skim off the fat..
Add in the barley and cook the soup for another 30-45 minutes, until the barley is tender. Add in more salt and some pepper to taste. You may also need to add in extra boiling water if the soup gets too thick. Serve hot.

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