Beef and Barley Soup

• 2 lbs (.9 kg). lean ground beef
• 2 tbsp (30 ml) olive or vegetable oil
• 2 cups (475 ml) carrots, diced
• 2 cups (475 ml) onion, diced
• 2 cups (475 ml) celery, diced
• 2 cloves garlic, minced
• 3 cups (700 ml) barley, cooked
• 8 cups (1900 ml) beef broth
• 2 cans Italian-style stewed tomatoes (14 to 16 oz (448 grm). each can)
• 1/2 cup (125 ml) dry red wine
• 1 tsp (5 ml) thyme leaves (dried)
• salt and pepper to taste
• 1/4 cup (60 ml) fresh parsley, minced
• Optional: splash of balsamic vinegar

1. In a large pot or Dutch oven, cook ground beef on medium-high heat until browned, breaking up with a spatula or fork as it cooks.
2. Remove from pan and add oil.
3. Add carrots, onion, celery and garlic.
4. Cook until vegetables are tender, about 5 minutes, stirring occasionally.
5. Add beef and all remaining ingredients except parsley and optional vinegar.
6. Bring to a boil on high heat.
7. Reduce heat to a simmer and cover.
8. Simmer 20 minutes.
9. Stir in parsley and taste.
10. Adjust seasong, adding more salt or pepper, if needed, or a splash of balsamic vinegar if soup needs a little more zip.

olive, carrots, onion, celery, garlic, barley, beef broth, italianstyle stewed, red wine, thyme, salt, fresh parsley, balsamic vinegar

Taken from online-cookbook.com/goto/cook/rpage/0003BD (may not work)