Recipes - print - Beef and Barley Soup 8

Beef and Barley Soup 8 - Recipe

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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.
-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