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Beef and Vegetable Soup

2 tbsp. oil
6 beef chunks cross cuts 1 1/2 inches thick
16 c. water
1 (28 oz.) tomatoes
4 med. onions, sliced
2 tbsp. salt
3/4 tsp. pepper
1 1/4 c. med. barley
1 1/2 pkg. dried mushrooms
1 med. bunch broccoli
5 med. carrots
1 tsp. thyme

In 10 quart pot over medium heat in hot salad oil. Cook beef shanks until browned on all sides. Remove to large bowl. Spoon off fat remaining in pot. Return shanks, add water, tomatoes, onions, salt and pepper heat to boiling, reduce heat, cover and simmer 1 hour, stirring often. Cut cooked meat into bite size pieces discard bone and fat. Return to pot, add barley and mushrooms simmer 40 minutes. Add broccoli, carrots and thyme simmer 40 minutes. Freeze half leaving 1 inch of space at top.

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