Beef Vegetable and Barley Soup

• 3/4 lb. ground round
• 1 lg. onion, chopped
• 2 lg. cloves, garlic minced
• 3 cups cabbage, shredded
• 2 lg. stalks celery, sliced
• 2 lg. carrots, peeled and sliced
• 1/3 cup pearled barley
• 1 cup potatoes, peeled and cubed
• 5 beef bouillon cubes
• 2 tsp. dried thyme leaves
• 1 tsp. dried basil leaves
• 1 tsp. chili powder
• 1 tsp. paprika
• 1/2 tsp. dry mustard powder
• 2 bay leaves
• 1/4 tsp. black pepper
• 6 cups water
• 1 can stewed tomatoes
• Salt, to taste (optional)

1. In Dutch oven or large skillet, combine ground beef, onion and garlic.
2. Cook over medium heat, stirring frequently.
3. until beef has changed color.
4. Turn out meat mixture onto large plate lined with paper towels to absorb any excess fat.
5. n large crock pot, combine cabbage, celery, carrots, barley, potatoes, bouillon cubes, thyme, basil, chili powder, paprika, mustard, bay leaves, and pepper.
6. Add beef and onion mixture.
7. Add water.
8. Cover and cook on low 7 to 9 hours or until barley is tender.
9. Add tomatoes.
10. Cook an additional 10 minutes.
11. Add salt, if desired.

ground round, onion, garlic, cabbage, stalks celery, carrots, barley, potatoes, thyme, basil, chili powder, paprika, mustard powder, bay leaves, black pepper, water, tomatoes, salt

Taken from www.foodgeeks.com/recipes/4678 (may not work)