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Submitted by: Mel Wolk from St. Peters, MO
Originally shared on the web 04/28/2006

1 lb. ground chuck
1 T. vegetable oil
2 T. all-purpose flour
4 c. beef broth
16-oz. can tomatoes
1/4 c. pearled barley
1/3 c. onion, chopped
2 carrots, peeled and chopped
1 celery stalk, chopped
salt and pepper to taste

Cook beef in oil in large saucepan for about 5 minutes or until it loses
its red color. Stir occasionally to break up large chunks of meat. Sprinkle flour over beef and stir until flour loses its white color. Slowly add broth, stirring constantly. Peel and chop tomatoes, reserving juice. Add tomatoes and juice to beef mixture, with remaining ingredients and bring to boil. Reduce heat and simmer, stirring occasionally, until barley and vegetables are tender, about 60 minutes. Cut the top off of a medium pumpkin and scoop out the seeds, cleaning well. Add hot soup, replace top and serve. You can even add more autumn fun by serving the soup in small Jack-be-Little pumpkins they make perfect bowls! Makes 4 to 6 servings.