Barley and Beef Soup

Heat a large Dutch oven over medium heat.

Coat pan with cooking spray.

Add chopped onion and beef to pan; cook 10 minutes or until onion is tender and beef is browned, stirring occasionally.

And chopped celery to pan; cook 5 minutes, stirring occasionally.

Stir in garlic; cook 30 seconds.

Stir in barley and remaining ingredients, and bring to a boil.

Cover, reduce heat, and simmer 40 minutes or until the barley is done and vegetables are tender.

Discard bay leaves.