Beef and Vegetable Soup with Barley

Dice the beef and vegetables (carrot, celery, onion).

In a pot, heat a little oil and brown the meat all over for 5 minutes.

Add the onion and garlic, and sauté for 3 minutes.

Sprinkle with spices, then pour over broth/water.

Add the barley, bring to a boil, then cook over low heat for 35–40 minutes.

At the end, add the peas and cook for another 5 minutes.

Taste and season with salt and pepper.

Portion it out; it's even tastier the next day.