Hearty and Healthy: Vegetable Beef Barley Soup

Betty Crocker wasn't a woman at all, she wasn't a man exactly, but a creation of the Washburn Crosby Company that merged with General Mills. She was "born" in 1921.
Looks good for her age, right?
Here's "her" recipe for Vegetable Beef Barley Soup - a healthy and hearty dinner that is also quite economical.

Vegetable Beef Barley Soup (based on the Betty Crocker recipe, but I modified it to what worked best for me)

3/4 lb beef stew meat
1 tbsp canola oil
28 oz beef broth
1 cup water
salt to taste (may not need it, depends on broth)
2/3 cup pearl barley
14.5 oz can diced tomatoes
1 med. carrot, sliced thin
1 stalk celery, sliced
1 med. onion, chopped (about 1/2 cup)
1/2 cup frozen corn
1 cup frozen green beans
1 cup frozen green peas
black pepper to taste

Brown beef in oil, pour in broth and water, add salt. Add barley and bring to a boil. Cover and simmer 30 minutes (a good time to prep veggies), then pour in veggies and return to a simmer for 30 more minutes (a good time to make rolls to go with the soup).

As a note - you can use fresh tomatoes, but unless they are in season, canned diced will work better. You can use fresh corn - 1 ear will be 1/2 cup.