Recipe - Beef Vegetable And Barley Soup

2 pound Lean stew meat
2 tablespoon Salad oil
4 qt Water
1 cn (28oz) tomatoes
4 Onions; quartered
2 tablespoon Salt
Three fourths teaspoon Pepper
1 cup Dry barley (not cooked)
1 pt Fresh mushrooms; cut or sliced up
1 Bunch broccoli; cut into
1One half inch pieces
5 Carrots; cut into bitesize
pieces
1 teaspoon Thyme

Brown stew meat in salad oil in a 10quart Dutch oven. Pour off fat. Add
water, tomatoes with liquid, onions, salt & pepper. Heat to boiling, reduce
heat to low. Cover & simmer 1 hour, stirring occasionally. Stir in barley.
Heat to boiling, reduce heat to low. Cover & simmer 30 minutes. Add
broccoli, carrots, mushrooms & thyme; heat to boiling again. Reduce heat,
cover & simmer 40 minutes or until vegetables are tender, stirring
occasionally. Recipe yields about 1416 servings. Leftover soup may be
frozen & served up to 3 months later.

KAY PILLOW MAULDIN

From Simply Southern, the Desoto School Mothers' Assn, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.