Beef and Barley Soup

I thought with the weather gettting warmer, I'd post this soup recipe next fall. But we are having a cold snap here, maybe even getting some more snow in the next day or too.
This is one of many recipes that I've found over at Tammy's Recipes.
Here is a link to her original recipe. I have added a few things to mine so I'll add to the recipe below.
I have never used a roast in a soup. It seems like I usually use round steak cut into cubes. Using roast gave it a really nice flavor. For a meat, it seemes like it was a little sweet. It was delicious!

Beef and Barley Soup From Tammy's Recipes

2 pounds beef roast
1 large onion, chopped
6 celery ribs, chopped
2 cloves garlic, minced
1 3/4 cups barley (dry/uncooked measurement)
1 1/4 teaspoon salt
1/4 teaspoon pepper
beef bouillon, optional
3 1/2 quarts water, approximately
4 carrots
1 quart green beans
freezer corn
Basil
Thyme

Instructions:
1. Trim fat from meat and dice into 1-inch cubes. Saute meat with garlic in a large (6-quart) stock pot. Brown on medium-high heat, stirring often.
2. When meat is browned, add part of the water (enough to cover the meat) and bring to a boil. Reduce the heat and simmer, uncovered, for an hour. (I think I covered mine)
3. Add the remaining ingredients (except for the green beans & freezer corn). Bring to a boil and then simmer for at least 1 hour. If soup becomes too thick, add additional water according to your preference.
4. Add the beans & corn during the last 15 minutes of cooking.

This is a really wonderful & flavorful soup.
We all loved it!