Step 1

In a large dutch oven or soup pot, brown meat in oil over medium-high heat, just until browned on each side, about 2 minutes per side. Remove from the pot and set aside.

Step 2

Add onion, carrots, and celery and cook and stir 3-4 minutes, just until onion is translucent.

Step 3

Add garlic, salt, thyme and pepper and cook and stir 1 minute.

Step 4

Stir in broth, barley, tomato paste and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, add in meat, cover and simmer for 35-45 minutes, stirring occasionally, until barley and carrots are tender.

Step 5

Serve with a sprinkle of fresh parsley if desired.