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*Adapted from Kalynskitchen
bouillon bag contains *
Heat 2 tsp. olive oil in a large dutch-oven type pan; then saute the ground beef until it’s cooked through and lightly browned. Drain the fat.
To the ground beef back in the pan, add the onions and garlic and saute until they are start to soften.
Add the beef stock , vegetable stock, honig seasoning bag, dried parsley, and dried thyme and let soup cook at a low simmer for 30 minutes.
While soup simmers chop the potatoes, carrots and celery.
After 30 minutes, add chopped vegetables to the soup and simmer for about 30 minutes more.
Add the barley and simmer for an additional 30 minutes. (You may want to add a little more water if soup has gotten too thick)
When the barley is done but still slightly chewy, turn off heat, stir in the balsamic vinegar, season soup with salt and fresh ground black pepper, and serve hot.