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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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