¾cupspicy tomato juicemay substitute regular tomato juice
1tablespoongarlic powder
1teaspoonthyme
1teaspoonpaprika
1bay leaf
Instructions
Add 2 cups water and 2 teaspoons beef bouillon to Instant Pot. Stir together, then stir in beef stew meat. Cook on high 30 minutes. Release pressure. Set aside. Do not drain beef.
Heat olive oil in frying pan. Add carrots, celery and green pepper. Saute 3 minutes. Add onions. Saute another 2 minutes or until veggies are softening.
Add cooked veggies, barley, remaining 5 cups of water, 5 teaspoons beef bouillon, tomatoes, tomato juice, garlic powder, thyme, paprika and bay leaf to a large stockpot. Add cooked beef and drippings to the pot. Bring soup to a boil, reduce heat and simmer covered about 1 hour.