Whatever is Available Soup

• 1 (48 ounce) can beef broth
• 4 cups water
• 2 large potatoes, peeled and cut into quarters
• 1 (28 ounce) can crushed tomatoes, include liquid
• 34 cup barley (pearl barley if available)
• 3 tablespoons butter or 3 tablespoons margarine
• 1 large potato, peeled and cut into 1/2 inch cubes
• 12 cup elbow macaroni
• 2 cups frozen mixed vegetables
• 1 12 cups left over chicken, cut into bite size pieces
• 2 teaspoons soy sauce (if available, but not necessary)
• 12 teaspoon salt
• 12 teaspoon black pepper

1. In a large cooking pot or large saucepan, add beef broth, water and quartered potatoes and bring to boil.
2. Crush and add tomatoes including liquid.
3. Add barley and bring soup to boil.
4. Reduce heat and simmer soup for about 15 to 20 minutes or until potatoes are tender.
5. Remove potatoes into a mixing bowl and mash.
6. Add butter or margarine and mix well; set aside.
7. Add cubed potatoes and elbow macaroni to cooking pot and cook for about 10 minutes.
8. Add mixed veggies, chicken pieces, soy sauce (optional), salt and pepper and simmer for about 10 minutes longer.
9. Remove about 4 cups of soup and process through a food processor or blender and return to soup pot.
10. Now add reserved mashed potatoes, mix well and bring just to boil.
11. Adjust seasonings to taste.
12. Remove from heat and let soup sit for a least 10 minutes before serving.
13. Refrigerate any unused portion of soup.

beef broth, water, potatoes, tomatoes, barley, butter, potato, elbow macaroni, mixed vegetables, chicken, soy sauce, salt, black pepper

Taken from www.food.com/recipe/whatever-is-available-soup-110267 (may not work)