Beef, Vegetable & Barley Soup
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"This recipe is fantastic, had to give it a photo, it deserves that and a medal, CCheryl" - CCherylYield: 14 Ready in 1 hours
Cuisine: AmericanMain Ingredient: Soup
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Beef, Vegetable & Barley Soup Preparation
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
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this was so good it needed a photo, this is my photo not my recipe, CCheryl
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CCheryl
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Beef, Vegetable & Barley Soup Reviews
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Simple and tasty soup. Have made it several times now.
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This recipe is fantastic, had to give it a photo, it deserves that and a medal, CCheryl
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