SOUP MADE WITH BEEF AND BARLEY

2 tablespoons of oil made from vegetables
Chuck roast weighing 2-3 pounds.
Cut 2 carrots into thin round slices.
2 pieces of celery, cut into thin slices.
1 onion of medium size, finely chopped.
3 garlic cloves, smashed
1 tablespoon of dried parsley
1 teaspoon of dried oregano
1/4 teaspoon of dried thyme
6 cups of beef broth with low sodium.
1 can of diced tomatoes (14.5 ounces)
1 leaf of laurel
Two-thirds cup of medium barley
1 can of corn, without liquid (14.5 ounces)

Directions

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