2 c. diced cooked beef (leftover from a roast works great)
7 c. water
1 (16 oz.) can tomatoes, cut up
1 lg. onion, chopped
7 beef bouillon cubes
1 tsp. salt
1 tsp. dried basil, crushed
1/2 tsp. Worcestershire sauce
2 c. sliced carrots
1 c. sliced celery
1/2 c. chopped green pepper
2/3 c. barley
1/4 c. parsley flakes

Simmer all ingredients 1 hour. Season to taste with salt and pepper. 8 servings.