2 tablespoons vegetable or olive oil
2 cups diced carrots
2 cups diced onion
2 cups diced celery
2 cloves garlic, minced
3 cups cooked barley
8 cups beef broth
2 (14 to 16-ounce) cans Italian-style stewed tomatoes
1/2 cup dry red wine
1 teaspoon dried thyme
Salt and pepper to taste
1/4 cup minced fresh parsley
Balsamic vinegar (optional)
In a large pot or Dutch oven, cook ground beef on medium-high heat until browned, breaking up the big chunks with a spatula or fork as it cooks. Remove beef from pan and set aside.
Add oil to pan; add carrots, onion, celery and garlic; cook until vegetables are tender, about 5 minutes, stirring occasionally. Return beef and all remaining ingredients, except parsley and optional vinegar. Bring to boil on high heat; reduce heat to a simmer, cover. Simmer 20 minutes.
Stir in parsley and taste. Adjust seasoning, adding more salt or pepper if needed, or a splash of balsamic vinegar if soup needs a little more zip.
Makes 8 servings.