Beef Barley Soup

Now that its getting a bit brisk outside, I have been craving soups! This has become a go to in our house on Sundays-makes a bunch for lunches, easy ingredients and prep and you can watch football while it cooks!! This was adapted from Beef-Barley Soup by Cooking Light.

Ingredients:
Cooking spray (we use olive oil spray)
1 lb stew beef, cut into 1/2 inch pieces
1 1/2 cups thinly sliced carrot
1 1/2 cups thinly sliced celery
2/3 cup diced onion
2-3 garlic cloves, minced
1-2 cups water
32oz fat-free, less-sodium beef broth (I use College Inn, as I do for chicken broth as well)
1 bay leaf
2/3 cup uncooked pearl barley
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions:

1) Heat a Dutch oven over medium-high heat.  Coat with cooking spray. Add beef to pan, cook 4 minutes, stirring frequently to brown on all sides.

2) Remove beef from pan using slotted spoon, leaving beef juices in pan. Add carrot, celery, onion and garlic  Cook 4-6 minutes, stirring frequently, until liquid almost evaporates.

3) Add beef, beef broth, bay leaf and water to increase liquid volume to desired liking.

4) Bring to a simmer over medium-high heat. Cover, reduce heat and simmer 1 1/2 hours, stirring occasionally.

5) Stir in pearl barley, black pepper and salt. Continue to simmer 40 minutes, or until pearl barley is tender.

6) Remove bay leaf, serve and Enjoy!