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Beef Barley and Vegetable Soup
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The parsnips give this soup a unique flavor.

Serves: 6-8

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Sephardic Meat Soup

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1 1/2 pounds cut up stew meat
2 quarts water
1 1/2 tbs. salt
1/2 tsp. lemon pepper
2 tbs. minced parsley
1/2 cup barley
1 cup carrots, diced
1/2 cup diced onions
1/2 #2 can tomatoes (10 oz.)
1 10 oz. package frozen peas
1 10 oz. package frozen baby lima beans
5 parsnips, cut up


  1. Mix ingredients in a large soup pot.
  2. Cover tightly and cook over low heat for 4 to 5 hours.
  3. Add water as needed during cooking time.

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