|1||lb||Boneless lean beef chuck, cut into 1/2" cubes|
|1||ts||Dried thyme, crumbled|
|1||Clove garlic, minced|
|2||Celery ribs with leaves, coarsely chopped|
|16||oz||Can tomatoes, diced|
Combine barley, beef, water, onion, thyme, garlic, bay leaf and pepper in a large pan. Brin to a boil. Cover and simmer for 1 hour. Add remaining ingredients. Cover and simmer 30 to 45 minutes longer, stirring occasionally.
Soup can be refrigerated up to 3 days or frozen up to 3 months.
Per serving: 175 calories, 4.2 g fat