Mexican Beef and Barley Soup-Wendy

1 pound ground beef, 90% lean

1 small onion

1 tablespoon olive oil

3 cups low sodium broth, beef or Mexican bouillon

2 cups chunky salsa, medium or hot

1/2 cup quick cooking barley

2 (15oz) cans red kidney beans, rinsed and drained

4 tablespoons low-fat sour cream

1 teaspoon paprika

Brown beef and onion in olive oil in 12 inch skillet. Drain. Add broth, salsa and barley. Bring to boil. Reduce heat to medium; cook, uncovered, 15 mnutes. Add beans, heat through. Ladle into soup bowls. Garnish with dollops of sour cream, dusted with paprika.