Beef Barley Soup

Beef Barley Soup recipe:

1 lb lean ground beef
1 large onion (thinly sliced & diced)
1 tsp. freshly minced garlic
6 cups low sodium beef broth
4 cups vegetable broth
2 tsp. dried parsley
1 tsp. dried basil
1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. black pepper
1 small can diced tomatoes
2 cups thinly sliced celery w/celery heart and leaves
2 cups thinly sliced carrots
3/4 cup pearl barley

In a large frying pan cook & brown ground beef. When done drain off fat and add prepared onion & garlic, continue to saute stirring often until onion is wilted and tender. Empty into a large dutch oven style pot and add both beef broth and vegetable broth and let cook on low for about 30 minutes while slicing carrots and celery. Be sure to stir a few times. Next add the can of diced tomatoes, parsley, basil, oregano, thyme and black pepper and continue to cook on medium low. Add sliced celery and carrots and continue to cook on medium low for about 45 minutes stirring a few times. Lastly add 3/4 cup pearl barley and continue to cook on medium low another 30 minutes stirring a couple times. Carrots and celery should be tender when done and barely should be plump and soft. To keep warm can empty into a crock pot and keep on low/ warm setting until ready to serve. Store leftovers in sealed containers and freeze for another day.