February 08, 2017
Comfort Food, Soups/Stews, Beef,
Stewing Beef, Grains, Barley, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Sunday Dinner, Winter, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Kosher Meat more
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"This hearty soup is a favorite recipe from Mrs Hubert Humphrey, wife of the former Vice President."
Put meat and soup bone in heavy 3-quart kettle; cover with cold water, about 4 cups.
Add salt, pepper and bay leaves. Bring rapidly to boiling. Reduce heat. cook 1 hours
Add carrots, barley, celery and onion;tomatoes,mushrooms, Worcestershire sauce, bouillon cube and oregano and parsley pepper cover and simmer until meat is tender, about 2 1/2 hours.
Remove and discard bone and bay leaves.
Cut meat into bite-size pieces and return to soup.
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