A comforting and hearty soup packed with tender beef, wholesome barley, and a medley of fresh vegetables.
Heat a large pot over medium-high heat and spray with cooking spray.
Ensure the pot is hot before adding ingredients to prevent sticking.
Add the beef and cook until browned on all sides.
Cut the beef into even pieces for uniform cooking.
Add the carrots, celery, onion, and garlic to the pot and sauté for 5 minutes.
Stir frequently to prevent the vegetables from burning.
Pour in the beef broth and add the barley, mushrooms, and bay leaves. Bring to a boil.
Rinse the barley before adding to remove excess starch.
Reduce the heat to low and simmer for 40 minutes, stirring occasionally.
Check the barley for doneness to ensure a tender texture.
Remove the bay leaves and season with salt and pepper to taste.
Taste the soup before seasoning to avoid over-salting.
Serve the soup hot, garnished with fresh parsley if desired.
Pair with crusty bread for a complete meal.
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