2 lb. lean ground beef
1 lg. onion, chopped
2 carrots, chopped
2 stalks celery, chopped
2 (1 lb.) cans tomatoes, chopped
2 cans beef consomme plus 1 can water
2 beef bouillon cubes dissolved in 2 c. water
1/2 c. barley
12 oz. shoepeg corn
1/2 tsp. sugar

Brown beef and onion. Add carrots, celery, tomatoes and juice, consomme and water, dissolved bouillon cubes, barley and sugar. Cook slowly, covered, for 45 minutes. Add corn, cook 15 minutes longer. Terrific on a cold winter evening served with crusty bread.