Beef and Barley Soup 8 Recipe

Ingredients
  • 6 pounds hamburger, browned
  • 12 teaspoons beef boullion
  • 8 cups carrots, chopped
  • 6 cups celery, chopped
  • 6 cups onions, chopped
  • 2 cups green pepper, chopped
  • 1 1/3 cups quick cooking Barley
  • 4 teaspoons Salt
  • 1/2 teaspoon pepper
  • 8 Bay Leaves
  • 1 cup ketchup
  • 4 quarts tomatoes
  • 32 ounces tomato sauce
  • 24 cups water
Directions
Mix well the vegetables, beef, and spices. Cook until vegetables are tender. Add the barley and enjoy a meal that day. Cool remaining and package into gallon bags. Freeze up to six months in a chest freezer. To serve, thaw and reheat.
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