Soup Week, Day 2: Veggie Beef and Barley Soup

Tonight's soup is courtesy of Nana. She found it in a Guideposts magazine, made it several times, and passed it along for us to try. It smelled fantastic while cooking and didn't disappoint. Leyna gobbled hers all up and Cora ate the broth and carrots. I was impressed that she even tried it at all so I consider it a success!

Veggie Beef and Barley Soup

Ingredients
2 1/2 C water
salt
1 C rinsed pearl barley
2 T olive oil
1 medium onion, finely chopped
5 carrots, peeled and finely diced
3 stalks celery, finely diced
1/2 t paprika
1 t garlic powder
1/2 t black pepperr
1 1/2 lbs beef or steak cut into bite-size pieces
1 bay leaf
2 32-ounce containers beef broth
1 can petite diced tomatoes

Directions
Bring water and 1/4 teaspoon salt to a boil in a medium saucepan. Add barley, reduce to a simmer, cover, and cook on low heat for 45 minutes or until liquid is absorbed.
In a large stockpot, over medium high heat, saute onion, carrots and celery in oil until onions are translucent. Combine 1/2 teaspoon salt with paprika, garlic powder and black pepper. Sprinkle spice mix over meat and toss to coat. Brown meat in stockpot with vegetables. Pour beef broth into pot and add bay leaf. Bring to slow boil, then reduce to a simmer. Cook until meat is tender (about 30 minutes). Add in cooked barley and diced tomatoes, remove bay leaf and stir to combine. Serves 6 to 8.