A few years ago, the fine folks in chat suggested that we all make a
batch of soup with whatever we had on hand. No fair shopping! This
is what I came up with.

The canned veggies can be replaced by fresh or frozen. If it weren't
for Crash's aversion to it, this soup would also have chopped cabbage.


* Exported from MasterCook *

Vegetable Beef with Barley Soup

Recipe By :Carol Peterson
Serving Size : 0 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups water
46 ounces tomato juice
1 pound cooked beef -- 1/2" cubes
2 cloves garlic
3 large carrots -- sliced 1/4" thick
3 tablespoons Worcestershire sauce
1 teaspoon Kitchen Bouquet
1/4 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon basil
2 small bay leaves
2 cans Mexi-Corn
1 can green beans -- with liquid
1/3 cup pearl barley -- quick cooking
1/4 cup dry red wine
parmesan cheese -- for garnish

Combine water, tomato juice, beef, garlic, carrots and seasonings in a
large saucepan. Cook for 30 minutes.
Add corn, beans, and barley - cook for another 20 minutes.
Add wine - simmer for 10 minutes more.
Serve with parmesan cheese on top.

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