QuickBeef, Vegetable and Barley Soup

*Quick Beef, Vegetable and Barley Soup*
Serves 8

Delicious and filling.  The perfect warm me up for a cold winter's day!

1 pound extra lean ground beef
2 medium onions, peeled and chopped
2 cups shredded cabbage
2 stalks celery, thinly sliced
3/4 cup uncooked, quick cooking barley
1/2 pound of frozen mixed vegetables
5 cups of stewed tomatoes, undrained
8 cups beef broth
1 TBS Worcestershire sauce
3/4 tsp seasoned salt
1/4 tsp garlic powder
1/4 tsp freshly ground black pepper
1/4 tsp dried thyme leaves

Spray a non stick dutch oven with some cooking spray and then brown the beef in it, over medium high heat, until the beef is thoroughly cooked, stirring frequently.  Drain off any fat that may accumulate, however if you are using the extra lean beef, there should not be any.

Stir in the onions and celery and continue to cook, stirring occasionally until the onion and celery are beginning to wilt, but have not coloured.  Add the remaining ingredients.  Bring to the boil, then reduce the heat to medium low and cover.  Cook for 20 to 30 minutes, stirring occasionally, until the vegetables are all tender and the barley is cooked.

Serve, ladled out into heated bowls, along with some crusty bread.  Delicious!