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Beef Barley Soup


Thursday, January 01, 2004
American/Appetizers-Side Dish
2 quarts beef stock (4 141/2oz cans) 2 pounds hamburger
2 cups chopped onions
3 cups chopped celery
3 cups chopped carrots, thinly sliced
1 quart canned tomatoes (3 1-pound cans)
1/2 pound barley (do not use the quick cook version)
2 bay leafs
2 tablespoons Worchester
2 teaspoons salt
1 teaspoon pepper
In separate skillets saute vegetables and brown hamburger- Combine both in a stock pan and add all seasonings. Add tomatoes and cook mixture for 10 minutes. Add beef stock and bring mixture to a boil. Add barley and reduce heat to simmer soup for 45 minutes to 1 hour.
Nutrition Facts:
Susan Dunn, owner of Paper Chase I & Paper Chase II
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