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Scotch Beef Barley Soup

3/4 lb. beef, cubed
1 clove garlic, minced
1/2 c. chopped onions
8 c. water
1/2 can tomatoes and juice
1 c. barley
1/2 c. celery, chopped
1/2 carrot, sliced
2 beef bouillon cubes
1/2 tsp. basil, crushed
1 bay leaf
Salt and pepper to taste

In Dutch oven, brown meat. Add onion and garlic and cook until onion is tender. Stir in remaining ingredients. Cover and bring to a boil. Reduce heat and simmer 50 to 60 minutes, stirring occasionally.

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