2 qts. water
1 (16 oz.) canned tomatoes with juice
1 1/2 lbs. lean beef, cubed
1 (10 3/4 oz.) canned tomato soup
2 tbsp. soy sauce
1 1/2 c. coarsely diced celery
1 1/2 c. coarsely diced onion
1 c. sliced carrots
1/2 c. frozen corn
1/2 c. frozen peas
2 beef bouillon cubes
3 tbsp. medium pearl barley
1 tbsp. sugar
1/2 c. sherry
Salt to taste
Pepper to taste

In large kettle, combine water, tomatoes with juice, beef, tomato soup, soy sauce and beef bouillon cubes. Cover. Bring to boil. Reduce heat and simmer for 1 hour. Add celery and onion. Simmer a second hour. Add carrots, barley, sugar, sherry, salt and pepper. Simmer a third hour. Add corn and peas. Simmer 10 to 15 minutes. Remove from heat. Cool. Refrigerate overnight. Skim fat and reheat. May be prepared in advance and stored for 1 week in refrigerator.