Vegetable Beef Barley Soup

1/2 lb lean ground beef
1 cup chopped celery
1 cup chopped onion
6 cups beef broth
1 pkg (1.35 oz) hot and sour soup mix*
1 can (16 oz) diced tomatoes
1 can (15 oz) black beans, rinsed and drained
3/4 cup quick cook barley
4 eggs**

Brown ground beef, celery, and onion in dutch oven (or large pot) over medium heat until meat is brown and veggies are tender (6-8 min) Drain if neccessary.
Add broth, soup mix, tomatoes, beans, and barley. Cook covered over low heat stirring occasionally until barley thickens (11-13 min).
** optional addition: Break eggs, one at a time into saucer. Holding dish close to surface, slip egg into simmering soup. Cook until whites are completely set and yolks begin to thicken but are not hard (3-5 min). Do not stir.
Laden into bowls and top each with poached egg. Serve immediately.

I didn't do the poached egg step because I was cooking ahead to pack for lunches for myself and Jason. This soup is incredible either way!!

*hot and sour soup mix is found by the Asain food at your grocery.