Three-Hour Vegetable Soup

Three-Hour Vegetable Soup
2 quarts water
32 ounces canned crushed plum tomatoes
1 can (17 ounces) whole tomatoes, drained
3 pounds lean beef stew meat, cubed
1 can (10 3/4 ounces) condensed beef broth
2 tablespoons soy sauce
3 cloves crushed garlic
1 1/2 cups diced celery
1 1/2 cups diced onion
1 cup julienned carrots
3/4 cup medium pearl barley
1 heaping tablespoon granulated sugar
1/2 cup sherry
Salt and pepper to taste
Red pepper flakes to taste
In stock pot combine water, tomatoes, beef, broth, soy sauce and garlic. Cover, bring to boil, reduce heat and simmer 1 hour.
Add celery and onion; simmer a second hour.
Add carrots, barley, sugar, sherry, salt, pepper and pepper flakes and simmer a third hour. Correct seasoning to taste.
Serves eight to 10.
Nutrition values per serving: 433 calories, 16 g fat, 23 g carbohydrates, 5 g fiber, 46 g protein, 138 mg cholesterol, 913 mg sodium.