5 bacon slices
1 lb. beef chunk, 1 inch pieces
2 onions, chopped
2 cloves garlic, chopped
2 cans (10 1/2 oz.) condensed beef broth
2 c. water
1/4 c. barley
1 1/2 tsp. paprika
1 tsp. salt
1/4 tsp. caraway seed
1/8 tsp. marjoram
3 potatoes, 1/2 inch pieces
2 carrots, sliced
2 stalks celery, sliced
16 oz. stewed tomatoes
10 oz. frozen peas
4 oz. mushrooms, sliced

Fry bacon until crisp; drain. Fry beef, onion and garlic in bacon fat. Stir in broth, water, barley, paprika, salt, caraway seed and marjoram. Boil, then cover and simmer 1 1/2 hours. Add remaining ingredients. Boil, then cover and simmer 40 minutes. Crumble bacon and sprinkle over soup. Amount 8 servings.