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Beef-Barley Soup
Yield: 6 servings

1 1/2 lb beef stew meat
1 tb oil
1 c carrots, sliced thin
1 c celery, sliced
1 md onion, sliced thin
1/2 c green pepper, coarsely chopped
1/4 c parsley, snipped
4 c beef broth
1 cn tomatoes, cut up
1 c spaghetti sauce
2/3 c pearl barley
1 1/2 ts basil, dry & crushed
1 ts salt
1/4 ts pepper

Cut meat into 1" cubes. In a large skillet brown meat, half at a
time, in hot oil. Drain well. Meanwhile in crockpot combine carrots,
celery, onion, green pepper, and parsley. Add broth, undrained
tomatoes, spaghetti sauce, barley, basil, salt, and pepper. Stir
in browned meat. Cover, cook on low-heat setting for 10-12 hours
or on high-heat setting for 4 1/2-5 hours. Skim off fat.

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6 of 7 people found the following review helpful:
Taste: Ease of Prep: Appearance:
yummy, February 17, 2004 - 10:55 PM
Reviewer: DEBRA FRASER from CALGARY ALBERTA CANADA
this was a great meal

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