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Beef Barley Soup
- 2 pounds chuck roast, cut into bite sized pieces
- 5 cups water
- 4 packets beef boullion
- 1 onion, chopped
- 1 8 ounce can tomato sauce
- 3/4 cup pearl barley
- 2 teaspoons salt
- Fresh ground pepper
- 5 carrots, chopped
- 1 cup chopped fresh parsley
- Directions1. Combine everything but carrots and parsley in slow cooker and stir to mix. Cook on low for 8-10 hours.
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