Easy Vegetable Beef Soup

1 1/2 lb. cooked, frozen, seasoned ground beef, about 3 1/2 cups (see below)
1 can (14 1/2 oz.) fat-free chicken broth
1 can (14 1/2 oz.) beef broth, fat removed
1 cup water
1/2 cup quick-cooking barley
2 cups frozen mixed vegetables
1 can (6 oz.) tomato paste
1 tsp. sugar
Pinch dried thyme, optional
Salt and black pepper to taste

Open the frozen beef bag, place it on a microwave-safe plate and microwave at "high" for 3 minutes to begin defrosting. Meanwhile, pour the chicken broth, beef broth, water and barley into a 4-1/2-quart Dutch oven or soup pot. Cover the pot and bring it to a boil over high heat, about 3 minutes. Uncover the pot and continue to boil 2 minutes. Add the vegetables and ground beef. Cover the pot and bring it back to a boil. Reduce the heat to medium-high. Add the tomato paste, and stir until thoroughly blended. Add the sugar and the thyme, if desired. Continue to boil for about 8 minutes or until the barley is tender. Season with salt and black pepper to taste. Cool slightly and serve. Serves 4.