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Beef Vegetable Soup

  Put the beef stock in a 6-quart pot and bring to a boil. Add the remaining ingredients and simmer for 45 minutes.
Note: Unless you have ripe flavorful tomatoes, use canned Italian plum tomatoes.
Microwave: Combine green beans, celery, potatoes, and onion with 1/2 cup of beef stock in a 4-quart glass casserole. Cover. Microwave for 8 minutes on high stirring twice. Add the rest of the ingredients and cook for 12 minutes longer. Let stand for 5 minutes before serving.

Makes 6-8 servings.

2 quarts very strong beef stock
3 cups roast or boiled beef, cut into small pieces
1 cup peeled, seeded, and diced tomatoes or drained canned tomatoes
1 cup green or yellow beans, cut up
1/2 cup chopped celery
1/2 cup diced potatoes
1/2 cup thinly sliced carrots
1/4 cup pearl barley
2 T. fresh chopped herbs of your choice
1 T. chopped onion (optional)

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