Being it is VERY cold out this morning, I figured what's the best way to
stay warm? ....In a kitchen while the stove is on. This is a work in
progress...I just thought it up (never made it before). Actually it is the
result of Veggie Beef Soup Recipe reading. I'm still considering adding
sour cream or not. Also this will be a test of the ground bay leaf that was
in my Penzeys Order that arrived on Friday.

As a true experiment, I'm going to cut the round steak into suitable size
after I Saute it.


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Beef Vegetable Barley Soup


1 lb. of round steak, cut in small pieces
2 cup carrots, sliced thin
2 ribs celery with leaves sliced thin
1 large onion, diced
1/2 small pkg.green beans,
1 small pkg. frozen peas
1 can diced tomatoes with juice
1 bunch brocolli
2 potatoes, peeled and cubed
1 can corn
6-8 sliced button mushrooms
1/4 cup barley
2 teaspoons salt i only use 1 tsp. but i don't; like salt very much
1/2 tsp black pepper (to taste).
1 tbsp herbs de paris (sic) (penzeys)
1 teaspoon minced garlic (3 cloves)
1 bay leaf
3 T. dried parsley
- - or
1 tsp dried basil
1/4 cup fresh basil, chopped
2-3 cans beef broth ...3-4 cups
1 cup red wine

Saute the beef, till browned (reserve). Then Saute the onions till they
take on some colour, deglaze with a cup of red wine. Add everything but the
barley to the crock pot. Add water/stock to within 1 inch of the top of the
crock pot. Stir.
Cook on low for 6 to 8 hours.

Two hours before serving (4-6 hrs), Add the barley . Continue cooking on
high till barley is tender.



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--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.