In an 8-quart stock pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and season with salt and pepper (I use 2 teaspoons kosher salt and 1 teaspoon pepper, but season to your own taste). Cook the ground beef until it is no longer pink and lightly browned. Drain off any excess grease.
Add the water, roasted beef base, crushed tomatoes, Worcestershire sauce, and parsley; stir to combine.
Add the celery, carrots, onions, garlic, mushrooms and cabbage.
Bring to a boil; reduce the heat, cover, and simmer for 20 minutes.
After the 20 minutes, add the potatoes and barley. Continue simmering, covered, for an additional 70 minutes until the vegetables and barley are tender.
Taste and add more salt and pepper, if needed.