Recipe Cowgirl's BEEF BARLEY SOUP

I don't make it exactly the same way twice, but here's a stab at it:

BEEF BARLEY SOUP

In a large stock pot

2-1/2 pounds lean ground beef, browned and broken up
2+ heaping tablespoons minced garlic
11 to 12 ounces pearled barley
10 to 11 cups water
32 ounces canned tomatoes, diced, with liquid
about 1 pound diced carrots (or more)
several stalks diced celery (or more)
2 teaspoons salt
1 tablespoon dried basil
1 tablespoon turmeric
1 teaspoon black pepper
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Bring to boil. Simmer, covered, about one hour. Add about 3 cups chopped frozen vegetables and cook another 20 minutes. Add water as necessary.

You can freeze or can the leftovers.

I like a thick, flavorful soup. You can, of course, tone down or increase the spices to your liking.