Ingredients:

• 6 c. (1.5 L) water
• 6 beef bouillon cubes – 1/5 oz. (6 g) size
• 28 oz. (796 mL) canned tomatoes, mashed
• 10 oz. (284 mL) condensed tomato soup
• 2 c. (500 mL) shredded carrot
• 2 c. (500 mL) shredded potato
• 1 1/2 c. (375 mL) chopped onion
• 1 c. (250 mL) chopped celery
• 1/2 c. (125 mL) pearl or pot barley
• 6 c. (1.5 L) water
• 1 tbsp. (15 mL) parsley flakes
• 1 tsp. (5 mL) granulated sugar
• 1 tsp. (5 mL) salt
• 1/4 tsp. 1 mL) pepper
• 1/4 tsp. (1 mL) thyme
• 3 c. (750 mL) cooked roast beef, chopped

Directions:
Heat first amount of water and bouillon cubes in large pot. Stir to dissolve. Add remaining ingredients except beef. Bring to boil. Cover and simmer slowly for about 1 1/2 hours. Add beef and simmer 1/2 hour more. Makes about 22 cups

Source : allrecipes.com