Cook a beef roast about 2 1/2-3 pounds or more, in a Dutch oven, covering the meat with the pan 2/3 full. When meat becomes tender, remove from water to a plate. Let it cool and cut meat apart and return to the broth.

Add:

A lg. handful of chopped cabbage
2 stems celery
2 carrots, chopped
1 (8 oz.) can tomato sauce, or a cup of tomato juice

You may also chop up a cup of canned tomatoes and add the juice from it. When carrots and cabbage are almost done add:

1 sm. to med. size onion, chopped
1/4 c. barley
1/4 tsp. garlic powder
1/2 tsp. pepper
Salt to taste

Simmer 15 minutes and add a large handful of noodles, homemade or packaged. 2 or 3 bouillon cubes may be added, if desired, but this will add salt to the soup.