Instructions: In a large, deep, nonstick skillet over medium-high heat, cook the beef, onion, carrots and garlic, breaking up chunks of beef with a wooden spoon, 4 minutes or until meat is no longer pink. Drain off fat.

Stir in broth, barley, tomato paste, parsley, salt and pepper. Bring to a boil, reduce heat, cover and simmer 1 hour or until barley is tender, adding up to 1 1/2 cups water if mixture seems dry or thick.

Add corn, beans and peas, cover and cook 15 minutes or until beans are tender.

The soup is especially good with a dash or two of hot-pepper sauce.

This recipe yields 6 servings.

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