Beef barley soup

Recipe from Taste of Home Magazine

1 lb beef top round steak, cut into ½-inch cubes
1 t canola oil
3 cans (14½ ounces each) beef broth
2 c water
1/3 c medium pearl barley
1 t salt
1/8 t pepper
1 c chopped carrots
½ c chopped celery
¼ c chopped onion
3 T minced fresh parsley
1 c frozen peas

In a Dutch oven, brown beef in oil; drain. Stir in the broth, water, barley, vegetables (except for frozen peas) salt and pepper. Bring to a boil. Reduce heat; cover and simmer for ½ hour or until vegetables are tender. Stir in peas; heat through.