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Beef and Barley Soup
Paul Giamona


     1 1/2 lb to 2 lbs beef brisket
     1 large onion, chopped
     1 cup sliced celery
     1 cup sliced carrots
     1 can sliced stewed tomatoes
     1/2 cup pearl barley
     salt and pepper to taste


     1.  Cut brisket into 1-inch cubes.  (Beef shank, neck bones, etc. can be substituted for brisket.)
     2.  Add beef to a soup kettle or dutch oven.
     3.  Add the tomatoes and about 2 qts. of water.
     4.  Bring to a boil.  Then reduce heat and simmer for about 1 hour.
     5.  Add barley and continue to cook for another hour.
     6.  Add remaining ingredients and continue to cook until vegetables are tender;