Beef Barley Soup

1 tablespoon olive oil

1 onion chopped

1 garlic clove minced

2 carrots sliced

1 stalk celery sliced

2 cups cooked beef

6 cups reduced sodium beef broth

1 can petite diced tomatoes 14 to 15 oz, undrained

½ green pepper diced

⅔ cup barley

1 tablespoon Worcestershire sauce

1 ⁄4 teaspoon dried thyme

1 package beef gravy mix

1 bay leaf

2 tablespoons red wine optional

2 tablespoons fresh parsley or 2 teaspoons dried

salt & pepper to taste

Cook onions and garlic in oil over medium heat until softened.

Add remaining ingredients and bring to a boil. Reduce heat and simmer covered about 40 to 50 minutes or until barley is cooked.

Remove bay leaf and serve.

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