Ingredients:
- 4 packets beef bouillon
- 8 ounces can tomato sauce
- 5 carrots, chopped
- 2 pounds chuck roast, cut into bite sized pieces
- 1 cup chopped fresh parsley
- Fresh ground pepper
- 1 onion, chopped
- 3/4 cup pearl barley
- 2 teaspoons salt
- 5 cups water
Course: soup