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SCOTTISH BEEF AND BARLEY SOUP 
1 1/2 lb. cubed stew meat
2 quarters water
1 tbsp. salt
1/2 tsp. black pepper
2 tbsp. chopped parsley
1 c. barley
1 c. diced carrots
2 c. diced turnip, rutabaga or parsnips
1 lg. can stewed tomatoes
1 lg. pkg. frozen green beans
1 lg. leek, chopped

Bring water to boil. Add barley, salt, pepper and parsley. Cook for 1/2 hour. Add rest of ingredients and cook over low heat for 2-3 hours until meat and root vegetables are tender. Add more water during cooking time, if necessary. I use rutabagas as they give a sweeter taste.

This is a wonderful made ahead and warmed up on the stove or in the microwave oven, as the ingredients have a change to blend to make a marvelous taste. Can also be divided into 2-3 serving portions and frozen. Serve with warmed full-grain bread. The Scots are partial to oat bread!

Serves 4-6.

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