1 can (12 ounces) roast beef with gravy, rinsed with hot water
1 quart water
1 can (14 ounces) beef broth
1/4 cup dried onion
1/4 cup dried celery (optional)
1/4 cup rolled oats
3 tablespoons pearl or hulled barley
2 tablespoons dried parsley
2 bay leaves
1-1/2 teaspoons salt
1 cup canned diced carrots
1 cup canned diced potatoes

Cut beef into bite size pieces. Combine all but the carrots and potatoes in a Dutch oven. Bring to a boil. Lower heat, cover and simmer for 1-1/2 hours. Add carrots and potatoes. Simmer 30 minutes more. Remove bay leaves before serving. Serves 4.