Instructions: In a large pot or Dutch oven, cook beef on medium-high heat until browned, breaking it up with a spatula as it cooks. Remove beef from pan and add oil. Add carrots, onion, celery and garlic; cook until vegetables are tender, about 5 minutes, stirring occasionally.

Add beef and all remaining ingredients, except parsley and vinegar. Bring to boil on high heat; reduce heat to a simmer and cover. Simmer 20 minutes.

Stir in parsley and taste. Adjust seasoning, adding more salt or pepper if needed, or a splash of balsamic vinegar if soup needs a little more zip.

This recipe yields 8 servings.

Comments: Pre-Game Beef and Barley Soup is a crowd-pleasing, robust soup that makes a great tailgate entree served with corn muffins and a salad.

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