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HUMPHREY'S BEEF BARLEY SOUP
This week's recipe is a hearty soup that was a favorite of one of Minnesota's famous politicians... the late vice president and senator, Hubert H. Humphrey. It is thick and hearty, more like a stew.
Ingredients
1 1/2 pounds stew beefSoup bone
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup barley
2 bay leaves
4-5 carrots or 1 bunch green top carrots, sliced
1 cup chopped celery
1/2 cup chopped onion
1 cup chopped cabbage
1 can (14.5 ounces) petite diced tomatoes
1 tablespoon Worcestershire
Pinch oregano
1 teaspoon beef bouillon
Instructions
Cover meat and soup bone with cold water in heavy 4-quart kettle. Add salt, pepper, barley and bay leaves. Bring to boil and reduce heat. Simmer for 1 1/2 hours. Add carrots, celery, onion and cabbage; simmer for 1 hour. Remove bone and bay leaves. Cut meat into bite-size pieces. Add tomatoes, Worcestershire sauce, oregano and bouillon. Simmer 1/2 hour longer or transfer to crock pot on low heat until serving.MY NOTES