Ingredients

3 lbs. ground beef
5 cups beef broth
4 cups chopped onion
2 cups diced celery
2 cups diced carrots
2 cups diced tomatoes
4 tsp. salt
2 tsp. sugar
1 tsp. pepper
4 Tbsp. corn starch (optional – to thicken broth)
3 tsp. kitchen bouquet
¾ cup barley – cooked

1. Braise beef in skillet, drain off fat.
2. Add broth, onions, celery and carrots. Simmer until vegetables are tender.
3. Add tomatoes, cooked barley, salt, pepper, sugar and kitchen bouquet.
4. If you want soup thicker, dissolve corn starch in ¼ cup cold water and add to soup.

Recipe makes 6 quarts and freezes well.