Beef and Barley Soup
1 ½ lb. Boneless Beef chunks (cut small) 6 ½ cups water, Beef stock, or Beef broth
2 cups diced celery 2 cups sliced fresh mushrooms
1 cup sliced carrots 1 cup chopped onions
1 tsp. salt ½ tsp. pepper
1 clove garlic, minced 1 6 ounce can tomato paste ¾ cup Quick Barley Quakers
Trim fat from meat, cut meat into ½ inch cubes. In Dutch oven combine meat, water (broth), celery, mushrooms, carrots, onion, salt, pepper, and garlic. Bring to boiling: reduce heat. Cover and simmer about 1 – 1 1/4 hours or until meat is tender. If necessary, skin fat. Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about 10 minutes or until barley is done. Makes 8 servings. Can be frozen and served at later date. Heat at low temp. till warm.