Melt a half stick of butter in a stock pot over low heat.
Add the onion and garlic and sautee over medium heat until golden, around 5 to 8 minutes.
Keep the lid on the pot except when stirring...
Add the carrots, roughly another 4 or 5 minutes.
Add the celery, 2 to 4 more minutes.
When everything seems cooked down and soft...
Add 4 cups of beef broth (or a fairly strong vegetable broth) and 3 bay leaves.
Increase the heat to medium-high.
Add the pre-soaked & pre-boiled barley (raw barley will simply take longer and require more broth as it will absorb some of it).
Add the 3 cups of GOYA ham flavored concentrate.
Add the 3 ounces of tomato paste and mix.
Add a teaspoon of smoked paprika. Mix.
Add the drained and rinsed can of kidney beans.
Add the salt, pepper, and herbs. Adjust as needed.
Bring to a boil, then reduce heat to maintain a strong simmer for 20 minutes or so.
Remove the Bay leaves. Serve with a garnish of chopped celery leaves, Italian parsley, or cilantro.
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