Instructions: Note: A cross between a soup and stew, this is a perfect supper for midwinter warm-ups. Serve it with a salad or Cole slaw and warm rolls with butter.

Brown beef in pressure cooker. Drain off any fat. Add the tomatoes, water, and barley. Cover pressure cooker and bring up to full pressure (15 pounds).

Reduce heat to stabilize and cook for 10 minutes.

While the soup is cooking, split the carrots in half lengthwise, then cut into 1/4" thick slices. Cut the celery into 1/4" thick slices. Peel and dice the potato. Dice the onion and mince the garlic. When the soup has cooked for 10 minutes, release pressure and add the vegetables, spices, salt and pepper. Cover pressure cooker and bring up to full pressure (15 pounds). Reduce the heat until pressure is stabilized and cook 10 minutes longer. Release the pressure.

The soup can be refrigerated for up to 4 days or frozen.

Yield: 8 cups
Without a pressure cooker: Brown the beef in a heavy skillet. Drain off the fat. In a soup pot, bring the water (add 2 beef bouillon cubes if you like)

to a boil. Add vegetables, beef, and barley. Reduce heat to a slow simmer and permit the soup to cook until the veggies are tender - judge that by the carrots. Add the herbs and pepper about 15 minutes before you plan to serve.

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