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BEEF BARLEY VEGETABLE SOUP

A cold Saturday calls for SOUP!  It's 18 degrees right now and that is the high for the day.  But, that's what we get for living in Minnesota.  Nothing better on a cold day than hot soup.

This recipe comes from the back of a Quaker Quick Barley box.  My brother, Kerry, found it some years back and I've been using it since.  However, I just use the recipe as a guideline and make it up as I go along.  The recipe below is close to tripled of what is on the box.  Here is a link to the Quaker recipe: 

Ingredients:

2 lbs stew meat (or cheap steak cut into cubes, or hamburger)
1 can (14 oz) Whole Tomatoes (I chopped up into smaller pieces)
2 cans (10 oz) diced tomatoes with green chilies (this is what I used today because it we had it on hand; basically you need around 30 oz of tomatoes, whole or diced)
1 box Quaker Quick Barley
1/2 stalk celery, sliced
1 large onion
Beef Bouillon
2 lbs frozen veggies
12-14 cups water
Pepper
Salt
Minced Garlic
Garlic Salt
Onion Salt





In pot, brown meat with onion and minced garlic.  Add some salt, pepper, onion and garlic salt.  Drain (I ended up putting what I drained back into the soup because it was mostly water and it had a lot of flavor).


Stir in remaining ingredients except frozen vegetables.  Add bouillon to taste.  Cover; bring to a boil.  Reduce heat; simmer 10 minutes, stirring occasionally.


Add frozen vegetables; cook about 10 minutes or until vegetables are tender.  Additional water may be added if soup becomes too thick upon standing.  I originally had 12 cups water in there, but added 2 more at this stage because it look a little too thick and it thickens when it's done and stands.  We will have leftovers and will freeze some and when we reheat it we will have to add some beef stock to thin it out again.


That's it - very simple!

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