Yield: 14 Servings
|2 pounds||Lean stew meat|
|2 tablespoons||Salad oil|
|1 can||(28-oz) tomatoes|
|4 \N||Onions; quartered|
|1 cup||Dry barley (not cooked)|
|1 pint||Fresh mushrooms; sliced|
|1 \N||Bunch broccoli; cut into 1-1/2 inch pieces|
|5 \N||Carrots; cut into bite-size pieces|
Brown stew meat in salad oil in a 10-quart 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 14-16 servings. Leftover soup may be frozen & served up to 3 months later.
KAY PILLOW MAULDIN
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .