Ingredients:
- 1 pound lean stewing beef, cut in 1/2-inch pieces
- 1 beef soup bone
- 3 cups water
- 2 cups beef broth
- 2 cans (14.5 ounces each) tomatoes
- 2 cups diced potatoes
- 2 cups diced carrots
- 1 cup diced celery
- 1 cup diced turnip
- 1/2 cup chopped onion
- 1/4 cup pearl barley
- 4 whole cloves
- 1 bay leaf
- 1 teaspoon sugar
- salt and pepper, to taste
Preparation:
Place all ingredients in a deep soup pot; cover. Bring to a boil. Reduce heat; cover and simmer for 1 1/2 to 2 hours, or until meat is tender. Remove bone. Chill overnight. Skim off fat, reheat, and serve. Makes about 4 quarts or beef barley soup.
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