Beef & Barley Soup

1/2 lb. bottom round steak
2 tbsp. olive oil
2 leeks, chopped
1 onion, chopped
2 turnips, chopped
3 cloves garlic, minced
2 carrots, chopped
1/2 c. barley
2 c. beef broth
1/2 tsp. thyme
1 tbsp. lemon juice
3 tbsp. fresh parsley
Salt and pepper
Cut round steak into bite-size pieces. In a large saucepan, heat olive oil. Add onion and garlic and cook until soft (about 5 minutes). Add carrots, turnips, leeks, and barley. Stir in beef broth, 3 c. of water, thyme, pepper, and salt and increase heat to high. Bring to a boil, and then simmer, covered, for about 30 minutes. Add beef and simmer, covered, until beef is cook through (about 5 minutes). Remove from heat and stir in lemon juice.
Sprinkle chopped parsley on top.