Quick Beef and Barley Soup

I have mentioned once or twice that I love soup.  This is a perfect meal...protein, fiber, veggies.m plus it helps to keep you warm when Mother Nature decides that it's winter!

8 oz. sirloin steak, trimmed
1/2 tsp. freshly ground pepper, divided
4 tsp. olive oil, divided
1 medium onion, chopped
 1 large stalk celery, sliced
1 large carrot, sliced
2 tbsp. tomato paste
1 tbsp. chopped fresh thyme
3/4 C. quick cooking barley
4 C. reduced sodium beef broth
1 C. water
1/4 tsp. salt
1-2 tsp. red wine vinegar

Sprinkle steak with 1/4 tsp. pepper. Heat 2 tsp. oil in a Dutch oven over medium heat.  Add the steak and cook, stirring often, until browned on all sides, about 2 minutes.  Transfer to a bowl.

Add the remaining 2 tsp. oil, onion, and celery to the pot and cook, stirring until beginning to soften, about 2 minutes more.    Add carrot and cook, stirring for 2 minutes more.  Add tomato paste and thyme and cook, stirring, , until vegetables are coated with tomato paste and are beginning to brown, 1 to 2 minutes.

Add barley, broth,water, salt and the remaining pepper; bring to a simmer. Reduce heat to maintain a simmer; cook until the barley is tender, about 15 minutes.  Return the beef and any accumulated juice to the pot and heat through, about 1 to 2 minutes. Remove from heat; stir in vinegar to taste.