| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Soups |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef preferable lean |
| 1 |
c |
Celery diced |
| 1 |
c |
Carrots, diced |
| 1 |
c |
Cabbage, sliced |
| 1 |
|
Onion, small diced |
| 4 |
c |
Beef broth |
| 1 1/2 |
c |
Tomatoes, canned plum undra |
| 1/3 |
c |
Barley, uncooked |
| 1 |
t |
Thyme, dried |
| 1/2 |
t |
Basil |
| 1 |
c |
Garlic, chopped |
| 1 1/2 |
t |
Brown sugar |
| 1 1/2 |
t |
Balsamic vinegar |
| 1 |
t |
Worcestershire sauce |
|
|
Salt & pepper |
INSTRUCTIONS
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
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