"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
2 cups chopped leftover roast beef 9 cups cold water 1 cup tomato juice 1 cup barley 1/2 cup finely chopped onion 1/2 cup chopped carrots 3 beef bouillion cubes 1 tsp salt 1/2 cup finely chopped celery
Combine all above ingredients in a large soup pot and simmer, covered, for 3 hours or until the barley is tender.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.