3 lb. beef short ribs OR
1 1/2 lb. chuck roast
1 1/2 qt. tomato juice
1 1/2 qt. water, or more
1 lg. onion, chopped
3 lg. carrots, shredded or sliced fine
4 stalks celery with leaves, chopped
1 1/2 tsp. basil
2 med./lg. cloves garlic OR
1 tsp. garlic powder
6 - 8 beef bouillon cubes
1/2 c. regular barley (not quick)
Salt and pepper to taste

Bring all ingredients to a boil; lower heat to simmer; cook slowly for 3 to 3 1/2 hours. Remove meat and pick off bones (discard waste). Chop meat fine; put back into soup. Refrigerate soup overnight. Remove solidified fat. Heat and serve.

Serves 8 - 10.