Hamburger-Barley Soup

• 2 lb. ground chuck
• 16 oz. can chopped tomatoes
• 16 oz. tomato juice
• 7 c. water
• 1 1/2 tsp. salt
• pepper to taste
• 2 tsp. garlic powder
• 2 Tbsp. soy sauce
• 1 bay leaf
• 1/2 tsp. paprika
• 1/2 tsp. thyme
• 1/2 c. pearl barley
• 4 or 5 sliced carrots
• 2 or 3 potatoes, chunked
• 1 to 1 1/2 c. frozen peas

1. Brown ground chuck and drain well.
2. Combine all ingredients except peas.
3. Bring to a boil and simmer for a couple of hours, checking vegetables for tenderness.
4. Add the peas during the last half hour of cooking time.
5. Also, check the flavor of the soup and add more seasonings, to taste, if necessary.
6. Tastes best if made a day ahead.

ground chuck, tomatoes, tomato juice, water, salt, pepper, garlic powder, soy sauce, bay leaf, paprika, thyme, pearl barley, carrots, potatoes, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=693383 (may not work)