Ingredients:
6 c. (1.5 L) water
6 beef bouillon cubes – 1/5 oz. (6 g) size
28 oz. (796 mL) canned tomatoes, mashed
10 oz. (284 mL) condensed tomato soup
2 c. (500 mL) shredded carrot
2 c. (500 mL) shredded potato
1 1/2 c. (375 mL) chopped onion
1 c. (250 mL) chopped celery
1/2 c. (125 mL) pearl or pot barley
6 c. (1.5 L) water
1 tbsp. (15 mL) parsley flakes
1 tsp. (5 mL) granulated sugar
1 tsp. (5 mL) salt
1/4 tsp. 1 mL) pepper
1/4 tsp. (1 mL) thyme
3 c. (750 mL) cooked roast beef, chopped
Directions:
Heat first amount of water and bouillon cubes in large pot. Stir to dissolve. Add remaining ingredients except beef. Bring to boil. Cover and simmer slowly for about 1 1/2 hours. Add beef and simmer 1/2 hour more. Makes about 22 cups
