Big-batch nourishing soup for the
weekend or the coming week.

(Makes: 10 Servings)

2 tsp Vegetable oil
3/4 lb Lean ground beef
2-1/2 cups Sliced mushrooms
2 Medium carrots, diced
1 Onion chopped
2 Cloves garlic, minced
5 cups Beef stock
5 cups Water
1 (19 oz) can Tomatoes (undrained), chopped
3 Potatoes, diced
3/4 cup Barley
1 tbsp Worcestershire sauce
1 tsp Dried marjoram
1 Bay Leaf
1/2 tsp Each salt and pepper
1/2 cup Chopped fresh parsley

In Dutch oven, heat oil over high heat; cook beef for 5 minutes, stirring to break up meat; drain off fat. Add mushrooms, carrots, onion and garlic; cook for 3 minutes. Stir in stock, water, tomatoes, potatoes, barley, Worcestershire sauce, marjoram, bay leaf, salt and pepper; bring to boil. Reduce heat, cover and simmer until potatoes and barley are tender, about 30 minutes. Discard bay leaf; stir in parsley. (Can be refrigerated for up to 3 days.)