BEEF BARLEY SOUP
2 c leftover (lean) roast beef, chopped
9 c cold water
1 c tomato juice
1 c barley
½ c finely chopped onion
½ c carrots cut into one inch strips
3 T beef Bovril
1 tsp salt
½ c celery, chopped
Combine all ingredients and cook for 3 hours until barley is tender.
Monday, December 28, 2009
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