Beef Barley Vegetable Soup
- 2 lb. boiling beef
- 1/3 of 1 jar instant beef bouillon (5oz. size)
- 1/3 of 1 can tomato juice (42oz. size)
- 4 cups water
- 1 lb. box of barley
- 1 can mixed vegetables
Simmer until meat comes loose from bones. Take out bones and cut meat into small pieces. Stir in barley and fill kettle up to half full with water. When barley is cooked, put in mixed vegetables. This is very thick. If a thinner soup is preferred, use less barley. If more flavor is desired, use more bouillon and tomato juice.
By Robin from Washington, IA
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