1 1/2 Pound Boneless Rump Roast, diced.
3 1/2 Quarts water.
2 Medium onion, chopped.
8 large carrots, diced.
1 Cups Pearl Barley.
4 stalks Celery, chopped.
5 Cloves of Garlic, chopped.
2 Tablespoons vegetable oil.
1/2 Cube Margarine.
2 Bay leaves.
1 1/2 Teaspoons Tarragon.
1 Tablespoon Oregano.
1 Tablespoon Salt.
1 1/2 Teaspoon Black Pepper.

Above made a little over 5 Quarts of Soup. If you want to can the soup you will need to pressure can it. See our canning section for this.