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Beef and Barley Soup

3/4 lb. stewing beef
1 can (16 oz.) tomatoes
Water
2 tsp. salt
1/4 tsp. pepper
1/2 c. sliced celery
1 c. chopped celery leaves
2 sprigs parsley
1/4 c. barley
1/2 c. rutabaga or turnip, chopped
1/2 c. sliced carrots
1 green pepper, diced
1 whole onion, sliced
1 pkg. (10 oz.) frozen peas or cut green beans
1 1/2 c. coarsely chopped cabbage


TIPS: This soup is excellent if made the day before and reheated. It may also be frozen in individual portions, reheated and packed into vacuum containers for school lunches.


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