Ingredients
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3/4 lb lean ground beef
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1 large onion, chopped
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2 large garlic cloves, minced
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3 cups cabbage, shredded
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2 large celery ribs, sliced
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2 large carrots, peeled and sliced
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1/3 cup pearl barley
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5 beef bouillon cubes
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2 teaspoons dried thyme leaves
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1 teaspoon dried basil leaves
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1 teaspoon chili powder
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1 teaspoon paprika
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1/2 teaspoon mustard powder
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2 bay leaves
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1/4 teaspoon black pepper
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6 cups water
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1 (16 ounce) can stewed tomatoes, added at end
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salt, to taste added at end
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1 cup potato, peeled and cut into 3/4inch cubes
Instructions
- In Dutch oven or large skillet, combine ground beef, onion, and garlic. Cook over medium heat, stirring frequently, until beef has changed color. Drain fat.
- In a large crockpot, combine the beef mixture and the rest of the ingredients up to the water.
- Cover and cook on low 7-9 hours or until barley is tender.
- When barley is tender add tomatoes. Cook an additional 10 minutes.
- Add salt, if desired.