This soup can be done stovetop but can also be made in the crockpot. I suggest making this soup - either method - the day before and then reheating.

Ingredients

l l/2 lbs. boneless beef chuck, cut into bite-size pieces
6 cu. water
2 cu. celery, sliced
2 cu. mushrooms, sliced
2 cu. carrots, sliced
l cu. chopped onion
l t. salt
l t. rosemary
l/2 t. pepper
l clove garlic, minced
l 6-ounce can tomato paste
l/2 cu. quick-cooking barley

Directions

In large soup pot, combine meat, water, celery, mushrooms, carrots, onion, salt, rosemary, pepper and garlic. Bring to a boil. Reduce heat. Cover and simmer for about l l/4 hours or until meat is tender.

Stir in tomato paste and barley. Return to boiling. Reduce heat and simmer about l5 minutes or until barley is done. Makes 8 servings.