Hearty Vegetable Beef Barley Soup

1 pound lean ground sirloin (90% lean)
1/2 cup chopped onion
2 medium carrots sliced
2 garlic cloves chopped
4 1/2 cup canned low sodium beef broth
1 cup uncooked pearl barley
1 can tomato paste (6 2 ounce)
2 tablespoons chopped fresh parsley
1/2 teaspoon salt and pepper
2 cups fresh or thawed frozen corn kernels
5 2 ounces fresh green beans trimmed, and cut into 1 inch pieces (1/4 cups)
1 cup fresh or thawed frozen green peas


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 1/2 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.