Hamburger & Barley Soup
1 pound ground beef (preferable lean)
1 cup celery, diced
1 cup carrots, diced
1 cup cabbage, sliced
1 small onion, diced
4 cups beef broth
1 1/2 cups canned plum tomatoes, undrained
1/3 cup barley, uncooked
1 teaspoons thyme, dried
1/2 teaspoons basil
1 clove garlic, chopped
1 1/2 teaspoons brown sugar
1 1/2 teaspoons balsamic vinegar
1 teaspoon worcestershire sauce
salt & pepper to taste
Brown beef in a large saucepan.
Drain off any fat then add celery, carrots, cabbage, onion, beef broth, tomatoes and juice, barley, thyme, basil and garlic.
Cover, bring to a boil then reduce heat and simmer 45 minutes to an hour or until vegetables and barley are just tender.
Remove from heat, stir in brown sugar, vinegar, Worcestershire sauce, salt and pepper.
Check seasoning and serve with plenty of crusty bread or rolls.
Another good, hearty soup