Ingredients

• 2 cups stewing beef, browned
• 9 cups cold water
• 1 cup tomato juice
• 1 cup raw barley
• 1/2 cup finely chopped onion
• 1/2 cup carrots, cut in very thin strips
• 3 beef bouillon cubes
• 1 tsp. salt
• 1/3 cup finely chopped celery

Directions

1. Combine all ingredients in large pot and simmer for 3 hours or until barley is tender.
2. Taste for salt and adjust if necessary.

Attribution: Beef and Barley Soup by Wendy Neelin, Masset, British Columbia. As found in The Harrowsmith Cookbook: Volume Number 1.