Comforting Ground Beef and Barley Soup

Ingredients

• 1 lb. lean ground beef
• 2 tsp. + 1 tsp. olive oil
• 1 large onion, chopped
• 2 T minced garlic
• 6 cups homemade beef stock
• 4 cups vegetable stock
• 2 tsp. dried parsley
• 1/2 tsp. dried thyme
• 1 cup finely chopped celery
• 1 cup finely chopped carrots
• 1/2 cup pearl barley
• 1-2 T balsamic vinegar
• Salt and fresh ground black pepper to taste

Directions

1. Warm 2 tsp. olive oil in a large Dutch-oven-style pot, then cook the ground beef until no pink remains and it has picked up a little color.
2. If you like, transfer the beef to a fine mesh strainer and run very hot water over it to wash away extra fat. This step is optional, but it can make the soup taste cleaner and a bit lighter. If you do not have that kind of strainer, you can remove some of the fat from the surface after the soup finishes cooking.
3. Return the beef to the pot and move it over to one side. Add 1 tsp. more olive oil, if the pan seems to need it, then cook the onions and garlic until they begin to turn tender.
4. Pour in the homemade beef stock and vegetable stock, then stir in the dried parsley and dried thyme. Bring the soup to a gentle simmer and cook it for 30 minutes.
5. While the soup is simmering, finely chop the carrots and celery.
6. After 30 minutes, stir the chopped vegetables into the pot and continue simmering for about 30 minutes more.
7. Add the barley and keep the soup at a simmer for an additional 30 minutes. Before the barley goes in, you can skim away any fat that has risen to the surface, especially if the beef was not rinsed. You can also add a little more water at this point if the soup needs it.
8. When the barley is tender but still has a slight bite, take the pot off the heat. Stir in the balsamic vinegar, season with salt and fresh ground black pepper, and serve the soup hot.