Ground Beef and Barley Soup
2 lb/0.91 kg Ground Beef
2 cup Onion (diced)
2 cup Carrot (diced)
2 cup Celery (diced)
4 Tbsp Garlic (chopped)
1 tsp Thyme
1/4 tsp Rosemary
4 tsp Smoked Paprika
4 Tbsp Tomato Paste
12 cups/2.9 L Beef Broth
29 oz/858 mL Canned Diced Tomatoes
2 cup Pot Barley
4 Bay Leaves
2 Tbsp Balsamic Vinegar
2 Tbsp Worcestershire Sauce
2 Tbsp Fish Sauce or Soy Sauce
Salt and Pepper to taste
Cook the beef in a large saucepan over medium-high heat, breaking it apart as it cooks.
Set beef aside. Keep 1 Tbsp liquid in the pan to cook the vegetables in.
Add the onions, carrots, and celery. Cook until tender (7-10 minutes).
Add garlic, thyme, rosemary, paprika and tomato paste. Cook until fragrant (1 minute).
Add broth, tomatoes, beef, barley, bay leaves, balsamic vinegar, worcestershire sauce and fish sauce.
Bring to a boil. Reduce the heat and simmer, covered, until the barley is tender (20-30 minutes).
Remove the bay leaves. Season with salt and pepper to taste.