Temple Emanu-El Vegetable Soup

• 1 lb stew beef chunk
• 12 cups water
• 12 cup dried split peas
• 12 cup small dried lima beans
• 14 cup barley
• 1 medium onion, diced
• 1 celery rib, chopped
• 1 teaspoon ground black pepper
• 1 tablespoon salt
• 14 cup long grain rice
• 1 white potato, peeled and cubed
• 1 sweet potato, peeled and cubed
• 10 ounces tomato soup, undiluted
• 10 ounces frozen mixed vegetables

1. In a large stockpot mix beef and 12 cups water and bring to a boil.
2. Skim foam off the top.
3. Lower heat.
4. Add split peas, lima beans and barley, onion and celery.
5. Simmer for 1 hour, then add pepper and salt, rice, white potato, sweet potato and undiluted tomato soup.
6. Cook 1/2 hour.
7. Add frozen mixed vegetables.
8. Cook 1/2 hour.
9. Correct seasonings to your taste.
10. Soup is finished when beef is tender.

beef, water, peas, beans, barley, onion, celery, ground black pepper, salt, long grain rice, white potato, sweet potato, tomato soup, mixed vegetables

Taken from www.food.com/recipe/temple-emanu-el-vegetable-soup-159814 (may not work)