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