Beef, Vegetable & Barley Soup

Beef, Vegetable & Barley Soup Ingredients

2 lb Lean stew meat	3/4 ts Pepper
2 tb Salad oil	1 c Dry barley (not cooked)
4 qt Water	1 pt Fresh mushrooms; sliced
1 cn (28-oz) tomatoes	1 Bunch broccoli; cut into
4 Onions; quartered	5 Carrots; cut into bite-size
2 tb Salt	1 ts Thyme

Instructions for Beef, Vegetable & Barley Soup

Brown stew meat in salad oil in a 10-quart Dutch oven. Pour off fat. Add water, tomatoes with liquid, onions, salt & pepper. Heat to boiling, reduce heat to low. Cover & simmer 1 hour, stirring occasionally. Stir in barley. Heat to boiling, reduce heat to low. Cover & simmer 30 minutes. Add broccoli, carrots, mushrooms & thyme; heat to boiling again. Reduce heat, cover & simmer 40 minutes or until vegetables are tender, stirring occasionally. Recipe yields about 14-16 servings. Leftover soup may be frozen & served up to 3 months later. KAY PILLOW MAULDIN From , the Desoto School Mothers Assn, Helena-West Helena, AR 72390. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: SoupCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Barley	Broccoli	Carrot	Mushroom
Onion	Salt	Thyme	Tomato

Soups Broccoli Carrot Onion Tomato Mushrooms Lunch

for flavor and categorization

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