| 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 |
ts |
Thyme, dried |
| 1/2 |
ts |
Basil |
| 1 |
c |
Garlic, chopped |
| 1 1/2 |
ts |
Brown sugar |
| 1 1/2 |
ts |
Balsamic vinegar |
| 1 |
ts |
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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