Title: Beef, Vegetable & Barley Soup
Categories: Soup
Yield: 14 Servings

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

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 Glen's MM Recipe Archive,
http://www.erols.com/hosey.