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Beef Barley Soup

6 c. (1.5 L) water
6 beef bouillon cubes - 1/5 oz. (6 g) size
28 oz. (796 mL) canned tomatoes, mashed
10 oz. (284 mL) condensed tomato soup
2 c. (500 mL) shredded carrot
2 c. (500 mL) shredded potato
1 1/2 c. (375 mL) chopped onion
1 c. (250 mL) chopped celery
1/2 c. (125 mL) pearl or pot barley
6 c. (1.5 L) water
1 tbsp. (15 mL) parsley flakes
1 tsp. (5 mL) granulated sugar
1 tsp. (5 mL) salt
1/4 tsp. 1 mL) pepper
1/4 tsp. (1 mL) thyme
3 c. (750 mL) cooked roast beef, chopped

Heat first amount of water and bouillon cubes in large pot. Stir to dissolve. Add remaining ingredients except beef. Bring to boil. Cover and simmer slowly for about 1 1/2 hours. Add beef and simmer 1/2 hour more. Makes about 22 cups (5 L). HAMBURGER SOUP: Omit chopped roast beef. Scramble-fry 2 pounds (1 kg) lean ground beef. Add to soup half way through cooking. Part ground beef and part roast beef may be used also.

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