How to make it

  • In a Dutch oven, brown meat in oil on all sides; drain.
  • Add the water, celery, carrots, onion, garlic, tomatoes, tomato paste, bouillon and seasonings.
  • Bring to a boil. Reduce heat; cover and simmer for 50 minutes.
  • Stir in barley; cover and simmer 10-15 minutes longer or until barley is tender.
  • Makes 8 servings (about 2 quarts).
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