In a large saucepan, combine broth, water, barley, parsnip, celery, mushrooms, tomato paste, Worcestershire sauce, thyme, salt and pepper. Bring to a boil, reduce heat and simmer, covered, until barley is tender, about 35 minutes.
Meanwhile, heat oil in a skillet over medium heat. Add beef and cook for five minutes or until browned on the outside and slightly pink in the middle. Add beef to barley soup and heat five minutes. Garnish with parsley.
Per serving: 382 calories, 30 g protein, 22 g fat (7 g saturated fat), 19 g carbohydrates, 3 g fibre, 59 mg cholesterol, 333 mg sodium