Beef Barley Soup

• 1 1/2 lb. boneless chuck, cubed
• 6 c. water
• 2 c. sliced celery
• 2 c. sliced fresh mushrooms
• 1 c. sliced carrots
• 1 c. sliced, chopped onion
• 1 tsp. salt
• 1 tsp. dried rosemary
• 1/2 tsp. pepper
• 1 clove garlic, minced
• 1 (6 oz.) can tomato paste
• 1/2 c. quick cook barley

1. Trim fat from meat.
2. In a Dutch oven combine meat, water, celery, mushrooms, carrots, onion, salt, rosemary, pepper and garlic.
3. Bring to boil.
4. Reduce heat.
5. Cover and simmer for 1 hour.
6. (If necessary, skim fat.)
7. Stir in tomato paste and barley. Return to boil.
8. Reduce heat.
9. Cover and simmer about 15 minutes or until barley is done.
10. Contains 6 g fat and 51 mg cholesterol.

boneless chuck, water, celery, mushrooms, carrots, onion, salt, rosemary, pepper, clove garlic, tomato paste, cook barley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1014789 (may not work)