2 quarts beef stock (4 141/2oz cans) 2 pounds hamburger 2 cups chopped onions 3 cups chopped celery 3 cups chopped carrots, thinly sliced 1 quart canned tomatoes (3 1-pound cans) 1/2 pound barley (do not use the quick cook version) 2 bay leafs 2 tablespoons Worchester 2 teaspoons salt 1 teaspoon pepper
In separate skillets saute vegetables and brown hamburger- Combine both in a stock pan and add all seasonings. Add tomatoes and cook mixture for 10 minutes. Add beef stock and bring mixture to a boil. Add barley and reduce heat to simmer soup for 45 minutes to 1 hour.
Susan Dunn, owner of Paper Chase I & Paper Chase II
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