1 small head Cabbage, cleaned and coarsely chopped
1 14.5 ounce can Diced Tomatoes
32 ounces Beef Stock, or broth
2 cups Tomato Juice, or V8 Juice
1 teaspoon Dried Thyme
1 teaspoon Garlic Powder
2 tablespoons Brown Sugar
2 tablespoons Tomato Paste
1/2 cup Pearled Barley, (dried)
Heat the olive oil in a large soup pot or Dutch oven over medium high heat. Add the ground beef and cook for about 5 minutes until beef is browned. Make sure to break beef up with a spatula or wooden spoon. If beef is not lean, drain meat in a colander to get rid of excessive fat.
Add the onion and cook for another 3 minutes or until onion is translucent.
Add the cabbage, tomatoes, beef broth, and tomato juice.
Bring to a simmer and add thyme, garlic powder, brown sugar, tomato paste and barley. Stir well. Cover with a lid, turn heat to low and cook for 25 minutes or until barley is tender. If the soup gets too thick, a little water can be added to thin it out.
Season with salt and pepper to taste before serving.