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5 slices bacon
1 lb. beef, cut in 1-inch
2 c. chopped onion
2 cloves chopped garlic
1/4 tsp. caraway seed
1/4 tsp. dried marjoram
2 (10 1/2 oz.) cans beef broth
2 c. water
1/4 c. regular barley
1 1/2 tsp. paprika
1 tsp. salt
3 potatoes, cut in 1/2-inch
2 carrots, sliced
2 celery stalks, sliced
1 (16 oz.) can tomatoes
1 (10 oz.) pkg. frozen peas
1 (4 oz.) can mushrooms (or

Fry bacon in Dutch oven over medium heat until crisp;
remove bacon and drain on paper towel. Cook and stir beef,
onions and garlic in bacon fat until beef is browned. Stir in
caraway seed, marjoram, beef broth, water, barley, paprika and
salt. Heat to boiling; reduce heat and simmer 1 1/2 hours.
Stir in potatoes, carrots, celery, tomatoes, peas and mushrooms
(including liquid). Heat to boiling, reduce heat. Cover and
simmer until vegetables are tender, about 30 to 40 minutes.
Crumble bacon and sprinkle over soup. Serves 8.
Note: May substitute hot water with beef bouillon added
for the canned beef broth.

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