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2 C leftover roast beef

1 C tomato juice

½ C chopped onions

3 beef bouillon cubes

9 C cold water

1 C pearl barley

½ C carrots

½ C chopped celery

Salt & pepper to taste

Combine all the ingredients.  Bring to a boil, stirring frequently.  Simmer (continuing to stir frequently) until the barley is tender.