This recipe for Roob's Barley Soup, by Shelly Birch, is from Suwanee Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. hamburger (cooked) 1 med chopped onion, browned 3-4 stalks of celery, chopped 4 large carrots shredded 3 cans of consommé’ beef base 1 can tomato soup 2 c. water 28 oz can of smashed tomatoes 8 tbsp. Pearl Barley (we prefer adding more than this to the soup) 1 bay leaf ˝ tsp thyme Salt & Pepper to taste
Put ingredients together in a large pot and simmer 2-3 hours. Watch the bottom for burning.
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