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Classic Beef and Barley

2/3 c Pearl barley
1 1/2 lb Ground beef/or diced stew meat
1 md 8 oz onion chopped
1 Clove garlic; minced
4 Carrots
3 Ribs celery; diced
1 cn 28 oz tomatoes
3 cn 10 1/2 oz beef consume
2 c Water
1 Bay leaf
1/4 c Parsley; minced
Salt and pepper; to taste
1 cn Tomato soup; optional
Parmesan croutons for garnish

Brown beef onion and garlic in Dutch oven or heavy kettle until meat is no longer pink. Add barley and remaining ingredients, except croutons. Cover and cook simmering 1 1/2 to 2 hours. Serve with garnish of Toasted Parmesan Croutons. and additional minced parsley. Makes 6-8 servings.

To Toast. Croutons: Drizzle croutons with melted butter or margarine and toss with grated Parmesan cheese. Spread on baking sheet and toast in 400 degree F. oven until golden.

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