---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups
       Yield: 8 servings
       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
   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