Yield: 14 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Lean stew meat |
| 2 tablespoons | Salad oil |
| 4 quarts | Water |
| 1 can | (28-oz) tomatoes |
| 4 \N | Onions; quartered |
| 2 tablespoons | Salt |
| ¾ teaspoon | Pepper |
| 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 |
| 1 teaspoon | Thyme |
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, .