Beef Barley Soup

This soup is really good.  Its' a mix of a recipe from Cook's Illustrated, Mel's Kitchen, and something else I found in the internet.....I forget.  It's no flour and no sugar. 

#1 - Get some beef.  I have used the leftovers from pot roast or used cubed stew beef.  Chuck roast
.
#2 - If using stew beef, put them in your slow cooker with a couple of carrots, onions, and celery with 1/2 cup of liquid  Cook on low for a few hours until the beef falls apart.
#3 - If using left over pot roast, cut it up, shred it.

#4 - Using soup pot, dutch oven, or big heavy pot, saute 1 cup diced carrots, 1 cup diced celery and one cup diced onion.  Add salt.
#5 - When soft, add 1 T minced garlic and 2 T of tomato paste.  Stir but don't let the garlic burn.
#6 - Add 1 t thyme.
#7 - Add 6 cups of liquid.  Beef broth, chicken broth, water, a mix.... whatever you have.
#8 - add 2 T soy sauce
#9 - Add 1 c pearled barley.
#10 - Let simmer for about 30 min.

It's awesome.