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| 2 x ca. 450 g | Lean stew meat |
| 2 Esslöffel | salad oil |
| 4 ca. 1 Liter | water |
| 1 Dose | (28-oz) tomatoes |
| 4 | onions quartered |
| 2 Esslöffel | salt |
| 3/4 Teelöffel | pepper |
| 1 Tasse | Dry barley (not cooked) |
| 1 x ca. 1/2 Liter | mushrooms fresh, sliced |
| 1 | Bunch broccoli; cut into 1-1/2 inch pieces |
| 5 | Carrots; cut into bite-size pieces |
| 1 Teelöffel | thyme |
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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.
Kay Pillow Mauldin
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, Ar 72390. Downloaded from Glen's Mm Recipe Archive,
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