Beef Barley Stew

*This soup is so good, even my father liked it. He's been a vegetarian for the last 15 years. 

Ingredients:

1 stalk celery, chopped
1 large carrot, cubed
2 cups tomatoes, diced
1 white onion, diced
1/4 cup white pearl barley
1 lb stewing beef, diced into 2cm cubes
6 cups chicken broth
1 clove garlic, minced
1 bay leaf
1 tbsp oil
a pinch of thyme
parsley
salt and pepper to taste
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1/4 cup lentils (optional)
1 cup cabbage (optional)
1/2 cup corn (optional)

In a large saucepan heat up a tablespoon of oil and add the beef to brown. Don't worry about cooking it through, just brown the surfaces. Drain off the fat and liquid. Add the chicken broth and barley (lentils too if you've decided to add them). Let the mix simmer for about 30 mins while you prepare the vegetables.

Slice the celery and onions, and cube the tomatoes and carrots. If you've decided to add cabbage, slice it into 2cm squares. Chop up the garlic.

Add the celery, carrots, tomatoes, onions, bay leaf, thyme, garlic and parsley to the soup and cover. Allow the soup to simmer for 1-1.5 hours. Stir every so often to ensure ingredients aren't sticking. Add water as necessary if liquid is evaporating too quickly.