Hamburger and Barley Soup

From Shirley Evans
Makes 18 cups

2 lbs. extra-lean ground beef
2 c. celery, cut into 1/2-inch dice
2 c. carrots, cut into 1/2-inch dice
2 c. cabbage, cut into 1/2-inch dice
1/2 c. onion, cut into 1/2-inch dice
2 (50-oz.) cans beef broth or consommé
1 (28-oz.) can whole tomatoes, coarsely chopped, including all juices
2/3 c. uncooked barley
2 tsp. thyme
1 tsp. basil
2 cloves garlic, finely chopped
5 tsp. brown sugar, or to taste
5 tsp. balsamic vinegar, or to taste
2 tsp. Worcestershire sauce
Freshly cracked black pepper, to taste

In a large kettle, brown ground beef just until it is no longer pink, crumbling the meat into small pieces. Thoroughly drain off fat. Return drained meat to pan and add celery, carrots, cabbage, onion, consomme, tomatoes and juices, barley, thyme, basil and garlic. Cover pan and bring mixture to a boil. Reduce heat and simmer 45 minutes to 1 hour or until vegetables and barley are tender. Remove from heat and stir in brown sugar, vinegar, Worcestershire sauce and black pepper. Check seasoning and serve.