1 1/2 lbs. ground round
3 tbsp. butter
3 cans beef consomme
2 cans water
1 lg. can tomatoes
4 med. carrots, sliced
4 celery tops and stalks, sliced
1 chopped lg. onion
1 bay leaf
10 peppercorns
1/2 c. pearl barley

Cook meat in butter until meat loses pink color. Combine all ingredients with meat. Cook for at least 1 hour. If too thick, add water. Yield: 3 quarts. Freezes well!