Beef and Barley Soup

6 cups beef broth

1 can (14.5 ounces) diced tomatoes

1/2 cup pearl barley

2 teaspoons Worcestershire sauce

1 teaspoon dried thyme

Salt and pepper to taste

1. In the same pot, sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook for 1 minute.

Heat olive oil in a large pot over medium-high heat. Add beef and sear until browned on all sides. Remove and set aside.

2. Return the beef to the pot. Stir in beef broth, tomatoes, barley, Worcestershire sauce, thyme, salt, and pepper.

3. Bring to a boil, then reduce heat to low. Cover and simmer for 45-60 minutes, or until the beef is tender and the barley is cooked.

5.

4. Taste and adjust seasonings as needed before serving.