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Vegetable Soup

This is noted pianist Van Cliburn’s favorite, as prepared by his aunt, Mrs. Mattye Cliburn, of the Linwood Community.

2 pounds boneless stew meat   
8 cups water   
Salt and pepper   
1 (6-ounce) can tomato paste   
1 large onion, sliced thin, divided   
1 soup bone   
1/3 cup barley   
1 (32-ounce) can tomatoes, undrained
2 (10-ounce) packages frozen mixed vegetables, or 2 (16-ounce) cans mixed vegetables
1 large potato, chopped
1 (16-ounce) can whole kernel corn
3 sprigs parsley, finely cut
1/4 teaspoon rosemary
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/2 bay leaf

Cut meat into small chunks.  Place in large Dutch oven.  Add water, salt, pepper, tomato paste, 1/2 onion, and soup bone.  Simmer, covered, for 1 1/2 hours, or until meat is tender.  Remove bone; skim fat from top.  Add barley; simmer for 45 minutes.  Add rest of onion, tomatoes, vegetables, parsley, rosemary, marjoram, thyme, and bay leaf.  Simmer until vegetables are tender.  Remove bay leaf.  Seasonings should be omitted or adjusted, according to taste.  Makes 8-10 large servings.

Contributed by Giant Houseparty Cookbook (Mississippi)

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