Hamburger & barley soup

Yield: 8 Servings

Measure Ingredient
1 pounds Ground beef preferable lean
1 cup Celery diced
1 cup Carrots, diced
1 cup Cabbage, sliced
1 Onion, small, diced
4 cups Beef broth
1½ cup Tomatoes, canned plum, undra
⅓ cup Barley, uncooked
1 teaspoon Thyme, dried
½ teaspoon Basil
1 cup Garlic, chopped
1½ teaspoon Brown sugar
1½ teaspoon Balsamic vinegar
1 teaspoon Worcestershire sauce
Salt & pepper

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.

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