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Bring 1 tablespoon of olive oil to a shimmering boil in a large stockpot or Dutch oven over medium-high heat.
Brown the beef for about 2 minutes on each side after adding half of it in a single layer.
Remove the browned steak to a dish and continue cooking the rest of the beef in the same manner. Reserve the browned meat.
Step 3: Saute the veggies:
Return the remaining 1 tablespoon of olive oil to the saucepan and heat until it shimmers.
Cook, stirring periodically, the onion, carrots, and celery for 3–5 minutes, or until they start to soften and release their aroma.
Incorporate the minced garlic, thyme that has been dried, and the last teaspoon of kosher salt. Once the garlic begins to release its aroma, cook for around 30 seconds.
4. Pour in the tomato paste and bouillon:
Distribute the tomato paste over the veggies by stirring it in. To get a small darkening of the tomato paste, cook for about 1 minute.
Put the brown meat back in the pot with any juices that have collected.
Include the bay leaf, pearl barley, chopped tomatoes (together with their liquids), and beef broth. Mix thoroughly.
5. Low- heat the soup:
Heat the ingredients until they boil.
To cook the barley until it's soft, cover and simmer over medium-low heat for 40 to 50 minutes.
6. Present and Enjoy:
If you want to garnish your soup with parsley, chop the leaves while it simmers.
Take the bay leaf out of the barley after it's done cooking and throw it away.
Transfer the soup to individual bowls, top with chopped parsley, and serve hot.
