6 cut up carrots
4 chopped onions
1 stick chopped celery
1 c. each: frozen peas, green beans, corn
2 cans tiny, sliced potatoes
1 c. barley (cooked) or 1 c. elbow macaroni (cooked)
4 cans beef broth
1 bay leaf
1 cinnamon stick
1 c. sugar
Salt and pepper to taste

Put all vegetables in a stock pot. Add salt, pepper, cinnamon stick, bay leaf. Add beef broth, then water to cover vegetables. Add sugar. Cook over low heat for 3-4 hours or until carrots are tender. Add barley or macaroni. Remove bay leaf and cinnamon stick before serving.