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Ingredients

3 pounds ground beef ½ small head cabbage, diced 1 stalk celery, chopped 1 (29 ounce) can diced tomatoes 1 (15.25 ounce) can whole kernel corn 2 (4.5 ounce) cans sliced mushrooms 3 quarts water ½ cup barley 2 teaspoons dried parsley salt and pepper to taste 4 carrots, chopped 3 potatoes, diced

Nutrition Info

582.9 calories carbohydrate: 34.8 g cholesterol: 115.8 mg fat: 37 g fiber: 6.8 g protein: 28.1 g saturatedFat: 14.8 g servingSize: - sodium: 560.2 mg sugar: 6.9 g transFat: : - unsaturatedFat: : -

In a large skillet over medium high heat, saute the ground beef for about 5 minutes, or until brown and crumbly. In a large soup pot over high heat, combine the ground beef, cabbage, celery, tomatoes, corn, mushrooms, water, barley, parsley and salt and pepper to taste.
Bring to a boil and reduce heat to medium low. Simmer for about 1 1/2 hours, stirring occasionally. Add the carrots and potatoes and continue to simmer for about 30 minutes, or until the vegetables are done to your liking. Serve with a warm loaf of bread and enjoy!

10 servings

A wonderful blend of vegetables and hamburger make this a hearty meal. My grandmother made this for me when I was growing up.