Beef And Barley Soup

• 5 slices bacon
• 1 lb. beef chuck roast or steak, cut into 1-inch pieces
• 2 large onions, chopped (about 2 c.)
• 2 cloves garlic, finely chopped
• 2 (10 1/2 oz.) cans condensed beef broth
• 2 c. water
• 1/4 c. regular barley
• 1 1/2 tsp. paprika
• 1 tsp. salt
• 1/4 tsp. caraway seed
• 1/8 tsp. dried marjoram leaves
• 3 medium potatoes, cut into 1/2-inch pieces
• 2 medium carrots, sliced (about 1 c.)
• 2 medium stalks celery, sliced
• 1 (16 oz.) can stewed tomatoes
• 1 (10 oz.) pkg. frozen green peas, broken apart
• 1 (4 oz.) can mushroom stems and pieces

1. Fry bacon in Dutch oven over medium heat until crisp. Remove bacon and drain on paper towel. Cook and stir beef pieces, onions and garlic in bacon fat in Dutch oven until beef is brown. Stir in broth, water, barley, paprika, salt, caraway seed and marjoram. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.

bacon, beef chuck roast, onions, garlic, condensed beef broth, water, regular barley, paprika, salt, caraway seed, marjoram leaves, potatoes, carrots, stalks celery, tomatoes, frozen green peas, mushroom stems

Taken from www.cookbooks.com/Recipe-Details.aspx?id=5859 (may not work)