This hearty soup is easy to make with leftover pot roast or oven roast beef.
Heat vegetable oil in large pot. Add onion, garlic, carrot, celery, thyme, salt and pepper. Cook over medium-high heat to soften, about 2 minutes.
Add tomato paste, stirring to coat vegetables. Add barley, beef broth, 3 cups (750 mL) water and stewed tomatoes. Bring to boil; reduce heat and simmer, stirring occasionally, until barley is tender, about 15 minutes.
Add cooked beef; heat through, about 2 minutes. Serve with crusty bread and a green salad.
Servings 9