Beef and Barley Soup

ingredients

Cooking spray
2 cups chopped onion
1 lb. chuck steak, trimmed and cut into 1 in. cubes
1 1/2 cups chopped, peeled carrot (about 4)
1 cup chopped celery (4 stalks)
5 garlic cloves, minced
1 cup uncooked pearl barley
5 cups fat-free, low sodium beef broth (can add 6 to thin)
2 cups water
1/2 cup tomato puree
1/2 tsp, kosher salt
1/4 tsp. pepper
2 bay leaves

directions

Heat a large dutch oven over medium heat. Coat pan with cooking spray. Add chopped onion and beef to pan; cook for 10 minutes or until onion is tender and beef is browned. Stir occasionally. Add chopped carrot and celery to pan; cook 5 minutes. Stir in garlic and cook for 30 seconds. Stir in barley and remaining ingredients, bring to a boil. Cover, reduce heat and simmer 40 minutes or until barley is done, and vegetables are tender. Discard bay leaves.

Source: Cecilia