Source:

Internet Site

Serves/Makes:8 servings

Ingredients

• 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

Preparation

• 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.
• Remove from pan and add oil.
• Add carrots, onion, celery and garlic.
• Cook until vegetables are tender, about 5 minutes, stirring occasionally.
• Add beef and all remaining ingredients except parsley and optional vinegar.
• Bring to a boil on high heat.
• Reduce heat to a simmer and cover.
• Simmer 20 minutes.
• Stir in parsley and taste.
• Adjust seasong, adding more salt or pepper, if needed, or a splash of balsamic vinegar if soup needs a little more zip.

Comments

Nutritional information per serving: 429 calories; 19.6 g fat, 6.9 g saturated fat; 81 mg cholesterol; 1,242 mg sodium; 41% calories from fat.