Vegetable, Hamburger and Barley Soup

By luvmybuttonsnbows

Ingredients

• 2 lb. lean ground beef
• 2 large onions, chopped
• 4 c. shredded cabbage
• 2 c. thinly sliced celery
• 1 1/2 c. uncooked quick-cooking barley
• 1 bag (12 oz.) frozen mixed vegetables
• 5 cans (14 1/2 oz. each) stewed tomatoes, undrained
• 2 cartons (32 oz. each) beef broth
• 2 tbsp. Worcestershire sauce
• 1 1/2 tsps. seasoned salt
• 1 tsp. garlic-pepper blend
• 1/2 tsp. dried thyme leaves

Preparation

Step 1

1. In 8-qt. Dutch oven, cook beef and onions over medium-high heat, stirring occasionally, until beef is thoroughly cooked; drain.
2. Stir in remaining ingredients. Heat to boiling. Reduce heat medium-low; cook 20-30 minutes, stirring occasionally, until vegetables and barley are tender.