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Beef and Barley Soup
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Parsnips give this beef and barley soup a wonderful flavor.

Serves: 6-8

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Ashkenazi Meat Soup

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1-1/2 pounds cut-up stew meat
2 tbl vegetable oil
2 quarts water
1 tbs salt
1/2 tsp lemon pepper seasoning
2 tbs minced parsley
1/2 cup barley
1 cup diced carrots
1/2 cup diced onions
1 can (26 oz.) diced tomatoes
10 oz. peas (frozen ok)
10 oz. baby lima beans (frozen ok)
5 parsnips, cut up


  1. Lightly brown the stew meat, for color
  2. Bring salted water to boil and add meat, vegetable and seasonings.
  3. Lower heat to simmer and cook 4 hours, covered. Add water as required.

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