 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
soup Ingredients:
1/4 cup chopped parsley |
3 pounds chuck roast (stew meat, 7 bone) |
1 3/4 quarts water |
3 carrots, diced |
16 ounce tomatoes, crushed, peeled |
3/4 cup celery, diced (2 stalks) |
2 onions, chopped |
1 salt and pepper to taste |
2 cloves garlic, minced |
1 cup pearl barley |
Directions:
1. Place meat in a large pot and bring to a boil.
2. Lower to simmer and cook for 1 1/2 hours.
3. Add veggies, simmer another hour.
4. Add barley and cook until tender.
|
|