Marian used to make this soup with a ham hock, but adapted it so it would work for her vegetarian daughter. The recipe calls for cooked meat (a great use for leftovers) but also can be made with raw meat. Cook soup for an additional 30 minutes if using uncooked meat.

1. In a large stockpot, combine tomatoes, water, seasoned salt, onions, celery, carrots, and barley. Bring to a boil over high heat, then reduce heat to low and simmer, covered, for about 1 hour. Vegetables should be tender. Add frozen mixed vegetables, increase heat to medium, and simmer until frozen vegetables are tender, about 8 to 10 minutes.

2. The soup may be served at this point. If serving both meat eaters and vegetarians, set aside some of the soup for vegetarians. Add meat and simmer for about 10 minutes, until meat is warmed through. Soup will be thick. Thin with a little water if desired. Serve hot.

Source: Fresh Magazine January, February 2010