1 lb lean ground beef
1 C Chopped onion
1/2 C Chopped celery
1/2 chopped carrots
46 oz (almost 6 C) tomato juice
1 t salt
1/2 T chili powder
1 t fennel seed
1/2 t pepper
1/2 C uncooked barley
In medium skillet, saute the meat, onion, and celery until the meat is browned and the vegetables are translucent. Drain off excess fat. Stir in the remaining ingredients. Freeze.
To serve: Thaw. Bring to boil on stove. Reduce heat, and simmer for 30 Min. OR cook in slow cooker on low for 3 hours.
