Beef, Vegetable And Barley Soup Recipe

• 2 lb Lean stew meat
• 2 Tbsp. Salad oil
• 4 quart Water
• 1 can (28-ounce) tomatoes
• 4 x Onions, quartered
• 2 Tbsp. Salt
• 3/4 tsp Pepper
• 1 c. Dry barley (not cooked)
• 1 pt Fresh mushrooms, sliced
• 1 bn broccoli, cut into 1-1/2 inch pcs
• 5 x Carrots, cut into bite-size pcs
• 1 tsp Thyme

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

meat, salad oil, water, tomatoes, onions, salt, pepper, barley, mushrooms, broccoli, carrots, thyme

Taken from cookeatshare.com/recipes/beef-vegetable-and-barley-soup-82660 (may not work)