Beef and Barley Vegetable Soup

Name: Beef and Barley Vegetable Soup
Cuisine: American
Ingredients: 2 lbs chuck roast, trimmed of excess chunks of fat, cut into 3/4-inch cubes; 3 Tbsp olive oil; 2 cups Frozen Mixed Vegetables; 1 cup chopped celery (about 2 ribs); 2 cups chopped yellow onion (1 large); 3 Tbsp tomato paste; 1 1/2 Tbsp minced garlic (4 cloves); 2 (32 oz) cartons low-sodium chicken broth or beef broth; 1 Tablespoon Better than Bouillon; 1 Can Diced Tomatos; 1 Tbsp low-sodium soy sauce; 1 Tablespoon Worcestershire sauce; 2 Bay Leaves; 2 tsp minced fresh rosemary, or 1/2 tsp dried; 2 tsp minced fresh thyme, or 1/2 tsp dried; 1 teaspoon Kosher Salt; 1/4 teaspoon freshly ground black pepper; 1 large potato, peeled and diced; 1 cup pearl barley; 3 Tbsp minced fresh parsley