Beef Barley Soup

Ingredients:

1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
2 carrots, sliced
1 rib celery, sliced
2 cups cooked beef, chopped
6 cups reduced sodium beef broth
1 (14.5 oz) can petite diced tomatoes with juices
½ green bell pepper, diced
⅔ cup barley
1 tablespoon Worcestershire sauce
¼ teaspoon dried thyme leaves
1 packet beef gravy mix
1 bay leaf
2 tablespoons red wine (optional)
2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
Salt and black pepper, to taste

Directions:

Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, cooking until softened, about 3-4 minutes.
Stir in sliced carrots and celery, cooking for an additional 5 minutes.
Add the cooked beef, beef broth, diced tomatoes with juices, diced green bell pepper, and barley. Stir well.
Stir in Worcestershire sauce, dried thyme, beef gravy mix, and bay leaf.
If using, add the red wine. Bring the soup to a boil, then reduce the heat to low and let it simmer for 45-60 minutes, or until the barley is tender.
Stir in chopped parsley and season the soup with salt and black pepper to taste.
Remove the bay leaf before serving. Serve hot and enjoy!
Servings: 6