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


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!