Start with 1-1 1/2 qts of homemade beef broth made from beef bones. It should be thick and gelatinous.

Add vegetables cut into small bite sized pieces:

• 1-2 parsnips (a must)
• 2 carrots
• 2 stalks celery
• 1 leek cut into slices (also a must)
• 1 potato cut into small cubes (optional)
• 1/4- 1/2 c fennel, cut into small pieces
• 8 oz of stewed tomatoes, crushed

Also add 1/4 c barley.

Simmer for 30 minutes, until the barley has expanded.

Season with fresh dill fronds, salt and pepper.