MAKEOVER: Chef Meg's Vegetable Beef Soup (by LISAREADS)

16 oz beef sirloin, cubed into 1/2 to 3/4 inch cubes
1/2 t black pepper
9 baby carrots, peeled and cut into 3/4 inch cubes
1 onion, cut into 3/4 inch cubes
2 cloves frsh garlic, chopped or minced
2 cups cut green beans, fresh
4 stalks celery, sliced into 3/4 inch cubes
14 oz diced tomatoes, canned with no salt added
8 cups beef broth, Swanson low sodium
1/2 cup barley, raw

Spray a large, heavy saucepan with nonstick cooking spray. Sear meat cubes until brown. Remove meat from the saucepan and set aside. Add carrots and onions to the saucepan; cook for 1-2 minutes. Add celery to the mixture; continue to cook for an additional 3 minutes. Add garlic during the last minute of cooking the celery. When sweating vegetables, the heat should be low to moderate; try to avoid letting the vegetables turn light brown. Add tomatoes to the pot. Slowly add the stock. Add barley, bring to a boil and then reduce to a simmer. Simmer for 15 minutes. Add cooked beef and green beans to mixture; continue to cook for about five minutes.
Makes 8 one and a half cup servings.