Barley Tomato Soup

1 lb. pearl barley (not instant)
2 gallons tomatoes (1/2 bushel)
1/4 cup sugar
1/2 cup salt
2 chopped green peppers
1 bunch chopped parsley
15 to 20 sliced carrots
1 bunch chopped celery
5 large chopped onions

Soak pearl barley 2 hours and then cook until done. Scald, peel and cut tomatoes in fourths. Cook tomatoes in a large kettle until they boil. Add cooked barley, sugar and salt to tomatoes. Cook vegetables. When vegetables are done, add to cooked barley and tomato mixture. Let simmer a few minutes, then bottle in sterile jars. Seal immediately.

Yield: about 17 quarts