4 to 5 lb. roast

Cooked, cooled and cut into small pieces

1 lb. barley
2 lg. onions (chopped fine)

Boil in 2 qts, of water with 1 to 5 ozs. of consomme for 5 minutes, then cover and cook in oven at 350 degrees for 45 minutes or until done. Add water as needed.

1 lb. carrots, cut up and cook slightly

1 lg. bunch celery, chopped
6 potatoes, diced and boiled

You will need 2 large pots. Add approximately 8 quarts of water to each pot. Add 1 gallon tomatoes (chopped), half in each pot. Bring to a boil.

1 (12 oz.) pkg. Vermicelli spaghetti (broken pieces), half in each pot
4 cans garbanzo beans (2 in each pot)
Vegetables and meat, divided half in each pot

Bring to a boil to cook vermicelli, then simmer. Season to taste with beef concentrate and pepper.