INGREDIENTS
2 lb
Chuck Roast, cut into small pieces
12 oz
frozen Soup Vegetables
12 oz
frozen Mixed Vegetables
1
Onion chopped
1 cup
Barley
1 tsp
Minced Garlic
1 can
Diced Tomatoes
4 cups
Tomato Juice
4 cups
Beef Stock
1
Bay Leaf
Salt
Pepper to taste