Vegetable Beef Barley Soup - cooking recipe

Ingredients

2 lb. soup meat
2 Tbsp. fat
2 qt. water
1 1/2 Tbsp. salt
1 tsp. pepper
2 Tbsp. minced parsley
1/2 c. barley
1 c. cubed carrots
1/4 c. chopped onion
1/2 c. chopped celery
2 c. cooked tomatoes (No. 2 can)
1 c. fresh string beans or peas (optional)

Preparation

Brown cubed meat in hot fat.
Place meat, water and seasonings in soup kettle.
Cook with cover slowly for 1 hour.
Add barley; cook another hour.
Cool and skim off excess fat.
Puree tomatoes. Add carrots, celery, onion, tomatoes and string beans.
Cook 45 minutes.
Best if made over 2 days.
Throw in 2 beef bouillon cubes if short on meat.