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Beef and Barley Soup


5 slices bacon
1-pound beef chuck roast or steak, cut into 1-inch pieces
2 large onions, shopped (about 2 cups)
2 cloves garlic, finely chopped
2 cans (10 1/2 ounces each) condensed beef broth
2 cups water
1/4 cup regular barley
1 1/2 teaspoons paprika
1 teaspoon salt
1/4 teaspoon caraway seed
1/8 teaspoon dried marjoram leaves
3 medium potatoes, cut into 1/2-inch pieces
2 medium carrots, sliced (about 1 cup)
2 medium celery stalks, sliced
1 can (16 ounces) stewed tomatoes
1 package (10 ounces) frozen green peas, broken apart
1 can (4 ounces) mushroom stems and pieces

Fry bacon in Dutch oven over medium heat until crisp; remove bacon and drain on paper towel. Cook and stir beef pieces, onions and garlic in bacon fat in Dutch oven until beef is brown. Stir in broth, water, barley, paprika, salt, caraway seed and marjoram. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.

Stir in potatoes, carrots, celery, tomatoes, frozen peas and mushrooms (with liquid). Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, 30 to 40 minutes. Crumble bacon; sprinkle over soup. 8 servings.

Timing Tip: If you want to serve at different times, Beef and Barley Soup will hold covered over low heat up to 1 hour.

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.



1 cup dried white navy beans (Great Northern)
1 small head cabbage, sliced
3 carrots, pared and diced
2 white turnips, pared and diced
1 can (1 lb) Italian-style tomatoes, undrained
1 tablespoon olive or salad oil
1 tablespoon butter or margarine
1 cup thinly sliced onion
1 large tomato, peeled and coarsely chopped
1/2 cup chopped celery
2 tablespoons chopped parsley
1 clove garlic, crushed
Dash pepper
1 cup broke up thin spaghetti
Grated Parmesan Cheese

1. Day before serving: In medium bowl, cover beans with cold water. Refrigerate, covered, overnight.

2. Next day: Drain beans. Turn into 5-quart Dutch oven or kettle with 3 quarts water and 2 teaspoons salt.

3. Bring to boiling; reduce heat, and simmer very gently, covered, 1 hour.

4. Add cabbage, carrots, turnips, and canned tomatoes. Cover and continue to cook 1/2 hour longer.

5. Meanwhile, in hot oil and butter in medium skillet, saut̩ sliced onion until tender and golden Рabout 5 minutes.

6. Add chopped tomato, celery, parsley, garlic, 1/2 teaspoon salt and pepper; cook slowly, 20 minutes, stirring frequently. Add to bean mixture along with spaghetti. Cover; cook slowly, 30 minutes, stirring occasionally.

7. Serve soup, sprinkled with Parmesan cheese.

Makes 10 servings; 2 1/2 quarts.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.