5 slices bacon
3 lbs. chuck roast
2 lg. onions, chopped
1 clove garlic, minced
2 cans beef consomme
6 c. water
3 small cans tomato paste
2 (16 oz.) cans tomatoes
3/4 c. regular barley
1 1/2 tsp. paprika
1 tsp. salt
1/2 tsp. dried marjoram leaves
3 lg. potatoes, cubed
3-4 carrots, sliced
3 stalks celery, sliced
1 (10 oz.) pkg. frozen peas
1 (4 oz.) can mushrooms

Fry bacon until crisp. Crumble and set aside. In large Dutch oven soak chuck roast in the 6 cups of water and 1 teaspoon salt. (Soaking in salted water draws out juice and makes soup broth richer tasting.) Add onions, garlic, consomme, barley, tomato paste, tomatoes, paprika and marjoram. Bring to a boil. Reduce heat and simmer 2 hours. Stir in potatoes, carrots, celery, peas and mushrooms. Bring to boil. Reduce heat and simmer until vegetables are tender, approximately 50 minutes. Ladle into soup bowls and top with crumbled bacon.