|Ground chuck||1 Pound|
|Canned tomatoes||1 Cup (16 tbs)|
|Peeled diced carrot||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Onion||1 , chopped|
|Barley||1⁄4 Cup (4 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Potato||1 , peeled and diced|
1. Heat fat in 4-quart saucepan over medium heat. Add ground chuck and cook, stirring occasionally, until meat is browned.
2. Add remaining ingredients. Reduce heat to low.
3. Cover with vac-control valve closed. Simmer about 1 1/2 hours.
4. Serve, garnished with chopped parsley if desired.