Instructions:
In a large pot, heat the olive oil over medium-high heat.
Add the beef and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
Remove the beef from the pot and set aside.
Add the onion, carrots, celery, and garlic to the pot and cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
Return the beef to the pot and add the broth, water, barley, thyme, bay leaf, salt, and pepper.
Bring the soup to a boil, then reduce the heat to low and let it simmer, covered, for about 1 hour, or until the beef is tender and the barley is cooked.
Remove the bay leaf and season the soup with additional salt and pepper, if needed.
Serve the soup hot, garnished with chopped parsley, if desired.
Enjoy!
