• It's been hectic here, last minute knitting, excited children, colorful lights and shopping! Here's something to warm the tummy and give a bit of comfort!
• BEEF VEGETABLE BARLEY SOUP
• 1/4 tsp. thyme 1 beef soup bone 1 lb. lean beef stew meat, cut in sm. pieces
• 1 to 2 tbsp. cooking oil
• 1 med. onion, chopped
• 1 c. carrots, chopped 1 c. celery, chopped (include some leaves)
• 1/4 tsp. marjoram
• 1 (1 lb.) can tomatoes
• 2 tbsp. dried parsley flakes
• 1 tbsp. salt
• 1 bay leaf
• 3 peppercorns
• 3/4 c. pearl barley
• Brown beef (cut up in small pieces) in oil in a large kettle or Dutch oven. Add water, soup bone, and herbs and spices and bring to a boil. Simmer 1 1/2 to 2 hours. Remove bone, skim fat from top of soup. Add vegetables, cook about 30 minutes. Add barley. Cook about 10 more minutes until barley is done and vegetables are tender. Makes6 to 8 servings. Freezes well. Tastes best on second and subsequent days