5 slices bacon
1 lb. beef chuck roast or steak, cut into 1-inch pieces
2 large onions, chopped (about 2 c.)
2 cloves garlic, finely chopped
2 (10 1/2 oz.) cans condensed beef broth
2 c. water
1/4 c. regular barley
1 1/2 tsp. paprika
1 tsp. salt
1/4 tsp. caraway seed
1/8 tsp. dried marjoram leaves
3 medium potatoes, cut into 1/2-inch pieces
2 medium carrots, sliced (about 1 c.)
2 medium stalks celery, sliced
1 (16 oz.) can stewed tomatoes
1 (10 oz.) pkg. frozen green peas, broken apart
1 (4 oz.) can mushroom stems and pieces

Fry bacon in Dutch oven over medium heat until crisp. Remove bacon and drain on paper towel. Cook and stir beef pieces, onions and garlic in bacon fat in Dutch oven until beef is brown. Stir in broth, water, barley, paprika, salt, caraway seed and marjoram. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.

Stir in potatoes, carrots, celery, tomatoes, frozen peas and mushrooms (with liquid). Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, 30 to 40 minutes. Crumble bacon; sprinkle over soup.