Advance Preparation

1. In advance, measure pearl barley into a baggie:
   • 1 c. pearl barley
2. Combine spices into a baggie:
   • ¼ c. dried green pepper
   • 2 tbs. dried onion
   • 2 tbs. dried celery
   • 1 tsp. marjoram
   • ¼ tsp. pepper
   • 2 bay leaves
   • ¼ tsp. garlic powder
   • 2 beef bouillon cubes
3. Place in a large baggie:
   • 2 cans (8 oz.) tomato sauce
   • 2 cans (15 oz.) mixed vegetables
   • 2 cans (12 oz.) roast beef
   • the bag of pearl barley (from a previous step)
   • the bag of spices (from a previous step)
4. Add a label “Requires 5 c. water.” to the large bag.

Cooking Instructions

1. Combine water, barley, spices, and tomato sauce:
   • 5 c. water
   • 1 c. pearl barley
   • 2 cans (8 oz.) tomato sauce
   • the bag of spices
     • ¼ c. dried green pepper
     • 2 tbs. dried onion
     • 2 tbs. dried celery
     • 1 tsp. marjoram
     • ¼ tsp. pepper
     • 2 bay leaves
     • ¼ tsp. garlic powder
     • 2 beef bouillon cubes
2. Simmer until barley is tender.
3. Add vegetables and roast beef:
   • 2 cans (15 oz.) mixed vegetables
   • 2 cans (12 oz.) roast beef
4. Simmer until heated through.
5. Remove bay leaves.