HEALTHY VEGETABLE BEEF AND MUSHROOM BARLEY SOUP

INGREDIENTS:

• 4 teaspoons olive oil
• ¾ pound beef stew meat cut into ½ inch pieces
• ¼ teaspoon salt, plus more to taste
• Pinch of freshly ground black pepper, plus more to taste
• 1 medium yellow onion, diced (about 1½ cups)
• 8 ounces button mushrooms, sliced
• 2 medium carrots, diced (about 1 cup)
• 2 stalks celery, diced (about ½ cup)
• 2 cloves garlic, minced, or 2 teaspoons minced garlic in a jar
• 6 cups low-sodium beef broth
• One 14.5 ounce can diced tomatoes, with their juices
• ½ cup pearled barley
• 1 tablespoon coarsely chopped fresh thyme or 1 teaspoon dried
• ¼ cup chopped fresh flat-leaf parsley

SERVES: 6