2 cans sliced carrots
2 cans mushroom bits and pieces
1 can French cut green beans
1 can whole kernel corn
1 can cube rutabagas
1 sm. can tomato soup
2 sm. cans cream of potato soup
1 lg. can Fishermans chowder
2 lg. cans vegetable soup
1 env. dry onion soup mix or California dip
2 sausage rings, sliced thinly
2 c. uncooked pearled barley
2 c. water

Combine all the cans of vegetables and soups. Stir in dry onion soup, sausage, and barley. Simmer on low heat for 2 hours. Stir frequently so barley won't stick to the bottom of the pot. Add 2 cups of water if mixture seems too thick.