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Mother's Beef And Barley Vegetable Soup
Ingredients
- 2 pound soup bone (1/2 meat and 1/2 bone)
- 2 c. cooked tomatoes
- 1 c. carrots (cubed)
- 2 tbsp. parsley (chopped)
- 1/4 c. onion (minced)
- 1/4 teaspoon pepper
- 2 tbsp. butter or possibly oil
- 1 c. peas
- 1/2 c. celery (minced)
- 1/4 c. barley
- 1 1/2 tbsp. salt
- 1 quart. water
Directions
- Remove meat from bones, cut into cubes and brown lightly in fat. Place meat, bones, water, seasonings and parsley into kettle. Cover and simmer 1 hour. Add in barley and cook 1 hour longer. Cold and remove fat and bones. Add in vegetables (except peas) and cook 45 min. Add in peas and cook 15 min.
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