1 can corn
6 med carrots – sliced
1-28oz can whole tomatoes – hand crushed
1 med onion – chopped
5 cups water
2 stalks celery – chopped
3 beef bouillon cubes
5 potatoes – cubed
½ cup barley
Brown
beef and onion in large pot, drain fat. Add remaining ingredients except celery and potatoes and cook 1 hour or until carrots are tender and barley is soft. Then add celery and spuds, cook for another
30 minutes until potatoes are done. A
thick, hearty soup, great with homemade bread.
Makes about 6 quarts.
