Beef, Vegetable And Barley Soup Recipe

Directions

1. 1
   Brown stew meat in salad oil in a 10-qt Dutch oven.
2. 2
   Pour off fat.
3. 3
   Add in water, tomatoes with liquid, onions, salt & pepper.
4. 4
   Heat to boiling, reduce heat to low.
5. 5
   Cover & simmer 1 hour, stirring occasionally.
6. 6
   Stir in barley.
7. 7
   Heat to boiling, reduce heat to low.
8. 8
   Cover & simmer 30 min.
9. 9
   Add in broccoli, carrots, mushrooms & thyme; heat to boiling again.
10. 10
    Reduce heat, cover & simmer 40 min or possibly till vegetables are tender, stirring occasionally.
11. 11
    Recipe yields about 14-16 servings.
12. 12
    Leftover soup may be frzn & served up to 3 months later.
13. 13
    KAY PILLOW MAULDIN