Title: Classic beef and barley
 Categories: Soups &, Stews
      Yield: 1 Servings
 
    2/3 c  Pearl barley
  1 1/2 lb Ground beef/or diced stew
           -meat
      1 md 8 oz onion chopped
      1    Clove garlic; minced
      4    Carrots
      3    Ribs celery; diced
      1 cn (28 oz) tomatoes
      3 cn (10 1/2 oz) beef consume
      2 c  Water
      1    Bay leaf
    1/4 c  Parsley; minced
           Salt and pepper; to taste
      1 cn Tomato soup; optional
           Parmesan croutons for
           -garnish
 
  Brown beef onion and garlic in Dutch oven or heavy kettle until meat
  is no longer pink. Add barley and remaining ingredients, except
  croutons. Cover and cook simmering 1 1/2 to 2 hours. Serve with
  garnish of Toasted Parmesan Croutons. and additional minced parsley.
  Makes 6-8 servings.
  
  To Toast. Croutons: Drizzle croutons with melted butter or margarine
  and toss with grated Parmesan cheese. Spread on baking sheet and
  toast in
      400    degree F. oven until golden.
  
  Recipe