1 lb. hamburger
1/4 c. minced onion
1 (46 oz.) can tomato juice
1 (8 oz.) can tomato sauce
1 tsp. sugar
2 c. grated carrots
1 c. chopped celery
2 cans cream of celery soup
1/2 c. pearl barley
1/4 tsp. marjoram
1 bay leaf
1/4 tsp. garlic salt

Simmer 30 minutes or until barley is done, stirring often. Brown hamburger and onion first. Comment: Pat says this is a very famous old St. Paul's recipe! (There must be a story that goes with it!) Makes 2 quarts.