Meaty Beef Barley Soup By Susan Bergen

• 6 cups water
• 6 12 ounces beef bouillon cubes
• 28 ounces canned tomatoes, chopped
• 10 ounces tomato soup, canned
• 2 cups carrots, shredded
• 2 cups potatoes, shredded
• 1 cup onion, chopped
• 1 cup celery, chopped
• 12 cup pearl barley or 12 cup pot barley
• 6 cups water
• 1 tablespoon parsley flakes
• 1 teaspoon sugar
• 1 teaspoon salt
• 14 teaspoon pepper
• 14 teaspoon thyme
• 3 cups left over cooked roast beef, chopped

1. Heat 6 cups water and add bouillon cubes, stir to dissolve.
2. Add remaining ingredients except roast beef.
3. Bring to a boil and simmer for about 1 1/2 hours.
4. Add beef& simmer another 1/2 hour.

water, tomatoes, tomato soup, carrots, potatoes, onion, celery, pearl barley, water, parsley flakes, sugar, salt, pepper, thyme, beef

Taken from www.food.com/recipe/meaty-beef-barley-soup-by-susan-bergen-15266 (may not work)