4 cup skirt steak chopped, grilled I used left over from night before

1 cup beef broth

7 cups water

2 can 11.5 oz v8 juice

4 celery stalks chopped with leaves

2 carrots chopped

3 small red potatoes vhopped

8 small fingerling potatoes chopped

9 beef bouillon cubes

1 tsp pepper

1 tsp dried basil

1 tsp garlic powder

1/2 tsp dried thyme

1/2 tsp dried rosemaey

5 bay leaves

1 tbsp brown sugar

3 cup frozen mixed vegetables, carrots peas corn green beans

1/3 cup barley

Place all ingredients in large pot, excluding the barley

Boil soup and turn down to low and cover with lid,

cook all day stir throughout the day

The last hour add the barley, stir well cover soup again

Keep stirring until barley is nice and cooked

P.S.

I marinated the skirt steak in teriyaki sauce and grill the steak on medium charcoal coals

All Left over skirt steak I put in the soup the following day.

Enjoy.