15 lbs. tomatoes, scaled & peeled
1 qt. carrots, diced
1 1/2 bunches celery, diced
3 lg. onions, diced
1 c. pearl of barley (soaked overnight) or substitute rice
1/4 c. salt
1 c. sugar
1/4 c. butter

Cook vegetables separately then mix all together. Bring to boil and continue boiling for 10 minutes. Pour into sterilized jars and seal immediately. Yield: 5 to 7 quarts. Optional Addition: potatoes, rutabagas.

Warm desired amounts later as needed. Additional water may be added at that time to accommodate additional servings or for more liquid soup.