Hearty Vegetable Soup
Ingredients
1 beef chuck roast (2 1/2 - 3 lb)3qt water
4 small cans V8 juice ( the individual size)
1 cup medium pearl barley
1 1/2 c chopped onion
1 1/2 c chipped celery
1 tbsp salt
1 tsp pepper
1 can (28 oz) diced tomatoes, undrained
1 1/2 c chopped carrots
1 pkg (16 oz) frozen mixed vegetables
1 heaping tbsp sugar
1/4 c minced fresh parsley
1/2 tsp dried basil
1/4 tsp dried thyme
1/4 tsp garlic salt
Instructions
Place roast in a large Dutch oven or soup kettle. Add water, barley, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour and 15 minutes or until meat is tender. Remove meat; cool. Cut into bite-size pieces. Skim fat from broth.Add beef and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender. Yield 15-20 servings (6 quarts)
Note: if I have it, I use Watkins Soup and Vegetable Seasoning instead of the separate spices.