Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Ground beef preferable lean |
| 1 cup | Celery diced |
| 1 cup | Carrots, diced |
| 1 cup | Cabbage, sliced |
| 1 \N | 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 |
| \N \N | 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini