1/2 c. med. barley
6 c. warm water
1 c. finely diced ham
1 med. chopped onion
1/4 c. chopped celery
1 (No. 2) can or 2 1/2 c. tomatoes
1 sm. bay leaf
1 1/2 tsp. salt
1 tsp. Worcestershire sauce

Combine all ingredients except Worcestershire sauce and boil gently 2 hours. Add Worcestershire sauce and serve. Makes 7 to 8 cups, serving 8 to 10 as first course soup or 4 to 5 as main dish for lunch or supper.

NOTE: This recipe was accepted in the Times-Picayune Annual Recipe Contest cookbook.