Vegetable-Barley Soup - cooking recipe

Ingredients

3 lb. chuck roast
1 rib celery and tops
1 medium onion
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. allspice
1/2 tsp. nutmeg
1 tsp. parsley flakes
3 bay leaves
3 c. celery
2 medium onions
4 large carrots
1/2 c. barley
1 large can tomatoes or juice

Preparation

Cover the chuck roast with water and add the next 9 ingredients.
Simmer until the meat is tender.
Take out the meat and strain the stock.
Let stock cool in refrigerator until fat comes to top.
Cut up celery, onions and carrots.
Add barley, tomatoes or juice to taste.
Add all of these ingredients to soup stock.
Simmer until the vegetables are tender.
Cut up the meat in small pieces and add to the simmering soup.
Turn off heat.
Let sit and flavor through.
Adjust seasoning as desired.
Serve with love and pride.
Good luck!