Quick Beef & Barley Soup

This hearty soup is easy to make with leftover pot roast or oven roast beef.

• 1 tbsp vegetable oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 large carrot, sliced
• 1 celery stalk, sliced
• 1/2 tsp dried thyme leaves
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tbsp tomato paste
• 3/4 cup pearl barley
• 1 can stewed tomatoes
• 3 cups cubed cooked roast beef

1. 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.
2. 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.
3. Add cooked beef; heat through, about 2 minutes.