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Beef, Vegetable and Barley Soup

2 lb Lean stew meat
2 tb Salad oil
4 qt Water
1 cn (28-oz) tomatoes
4 Onions; quartered
2 tb Salt
3/4 ts Pepper
1 c Dry barley (not cooked)
1 pt Fresh mushrooms; sliced
1 Bunch broccoli; cut into 1-1/2 inch pieces
5 Carrots; cut into bite-size pieces
1 ts 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.

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