I don't make it exactly the same way twice, but here's a stab at it: BEEF BARLEY SOUP In a large stock pot 2-1/2 pounds lean ground beef, browned and broken up 2+ heaping tablespoons minced garlic 11 to 12 ounces pearled barley 10 to 11 cups water 32 ounces canned tomatoes, diced, with liquid about 1 pound diced carrots (or more) several stalks diced celery (or more) 2 teaspoons salt 1 tablespoon dried basil 1 tablespoon turmeric 1 teaspoon black pepper 1/2 teaspoon cloves 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon Bring to boil. Simmer, covered, about one hour. Add about 3 cups chopped frozen vegetables and cook another 20 minutes. Add water as necessary. You can freeze or can the leftovers. I like a thick, flavorful soup. You can, of course, tone down or increase the spices to your liking.