First off, let's acknowledge the obvious.
1) This is my first post! But..... I've already make a major mistake, which leads me to
2) I forgot to take a picture.
I know, I know, I blew it. Still, this soup is so good (and easy!), that I'm going to share it anyway.
HAMBURGER with BARLEY SOUP Serves 8 (or my 14 year-old son and 2 others)
1 lb. lean ground beef
1/4 C chopped onion
1 C chopped carrots
1 C chopped celery
1 C chopped cabbage
1 28 oz. can chopped tomatoes
28 oz water
1/3 C uncooked barley
4 tsp beef bouillon base (I used 4 cubes instead)
1/2 tsp basil
1/2 tsp thyme
Salt and pepper to taste
1 T brown sugar
2 T vinegar
In large pot, brown beef. Add everything else, except the brown sugar and vinegar. That's IT! Just simmer for an hour, add the flavor-boosting sugar and vinegar, and you're finished. (Niki finds the idea of sugar and vinegar in soup repulsive, but I say try it! I bet you change your mind.)
My family doesn't exactly do a happy dance when they find soup on the dinner table, but they loved this. Dan remembered me making it when the kids were little, and (uncharacteristically) mentioned how much he liked it after dinner and again this morning.
This soup is very forgiving. I have made it as written, or with adjustments. This time I put in a whole onion, and extra broth, as I only had half the tomatoes called for. No problem!
I served it with sourdough bread (buttered and browned in the broiler), then gave them a pumpkin-chocolate chip muffin for dessert. I love Fall!