Old Fashioned Vegetable Beef Soup - Beef Barley Soup

• 1 lb (.5 kg). browned ground beef or leftover cooked beef roast, chopped
• 2 medium potatoes, raw and cut into small cubes
• 3 stalks celery, chopped
• 2 medium carrots, chopped
• 1 large onion, chopped
• 1 16 oz (448 grm). tin canned tomatoes with juice
• 1/2 cup (125 ml) barley
• 1 can kernel corn with juice
• 8 cups (1900 ml) to 10 cups (2350 ml) beef stock or 8c. to 10 cups (2350 ml) water & 3 tbsp (45 ml) to 4 tbsp (60 ml) of Beef OXO

1. Literally dump all above ingredients into a big pot.
2. Bring to a simmer and turn to minimun for 4-6 hours.
3. If you have a crockpot even better, 6-8 hours in a crockpot.
4. The key to soup is the slow cooking over MANY hours.
5. Be patient it will eventually look and taste like what you are after.

ground beef, potatoes, stalks celery, carrots, onion, tomatoes, barley, kernel corn with juice, beef

Taken from online-cookbook.com/goto/cook/rpage/001273 (may not work)