Beef Barley & Lentil Soup

You could make this soup in a soup pot, dutch oven or Instant Pot. 

Ingredients:
1 lb. lean ground beef 
1 cup diced onion
1 cup diced celery 
1 cup diced carrot
OR use 1 bag frozen mirepoix
2 Tbs Montreal steak seasoning

1 Tbs minced garlic 
2 Tbs tomato paste
1 Tbs dried parsley
1 tsp dried thyme
1 tsp ground cumin
1 tsp marjoram or oregano
Salt and pepper

4c low sodium beef broth
2c low sodium chicken broth
2 cups water, more as needed
1 Tbs Worcestershire sauce
3/4 cup brown lentils (not red/yellow)
3/4 cup barley (or brown rice)
salt/pepper to taste

Instructions: 

1. Heat 1 Tbs. canola oil in a soup pot or instapot.
2. On medium high heat (or Saute for IP), add ground beef and cook until meat is browned. 
3. Add onions, celery and carrots, sauté 5-6 minutes, until vegetables are soft and translucent.
4. Add tomato paste, garlic, spices and sauté 1-2 minutes more - you want the tomato paste to start to brown but not burn, watch it!
5. Add 2c water and stir brown bits off the bottom.
6. Add beef stock, chicken stock, and bring up to a boil. 
7. Add lentils and barley, turn down to low, cover (I crack the lid, a little) and simmer for 20 minutes. Stir every 5 minutes. Cook to how soft you want your barley/lentils. (For IP, add grains and cook on manual for 15 mins). Taste soup and decide whether to add extra water if it's too strong.
8. Season to taste with salt and fresh ground black pepper to taste.