Ingredients:

Cooking Instructions:

• Crumble, brown, and drain the ground beef.
  1 lb. ground beef
• Add the oil to a large cooking pot. Saute the garlic, onion, carrots, and celery in the oil for several minutes.
  1 Tbsp. oil or butter, 2 garlic cloves, minced, 1 Tbsp. dried onion flakes (or a small chopped onion), 2 – 3 carrots, diced, 1 rib celery, diced
• Add the tomatoes, seasonings, and broth. Bring it to a full rolling boil.
  1 (14.5 oz.) can petite diced tomatoes, undrained, 2 bay leaves, 1 tsp. dried thyme, 1 tsp. dried oregano, 1 tsp. dried parsley flakes, 1/2 tsp. black pepper, 1/2 tsp. salt (or to taste), 1/4 tsp. ground cayenne pepper (optional), 6 1/2 c. beef broth (or use 4 c. broth and add 2 1/2 c. water with 1 tsp. Better than Bouillon beef base)
• Add the barley. Cover and reduce the heat. Simmer on low for about 30 minutes.
  2/3 c. Quick pearled barley
• Serve. Store any leftovers covered in the refrigerator. Reheat and enjoy!