Beef and Barley Soup

Yummy honey. Childhood memories, Mommy!

Vintage Recipe Cards

5 slices bacon
1-pound beef chuck roast or steak, cut into 1-inch pieces
2 large onions, shopped (about 2 cups)
2 cloves garlic, finely chopped
2 cans (10 1/2 ounces each) condensed beef broth
2 cups water
1/4 cup regular barley
1 1/2 teaspoons paprika
1 teaspoon salt
1/4 teaspoon caraway seed
1/8 teaspoon dried marjoram leaves
3 medium potatoes, cut into 1/2-inch pieces
2 medium carrots, sliced (about 1 cup)
2 medium celery stalks, sliced
1 can (16 ounces) stewed tomatoes
1 package (10 ounces) frozen green peas, broken apart
1 can (4 ounces) mushroom stems and pieces

Fry bacon in Dutch oven over medium heat until crisp; remove bacon and drain on paper towel. Cook and stir beef pieces, onions and garlic in bacon fat in Dutch oven until beef is brown. Stir in broth, water, barley, paprika, salt, caraway seed and marjoram. Heat to boiling; reduce heat…

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