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Beef and Barley Soup



1 16-ounce can carrots and peas
1 Tbsp minced onion
1 Tbsp celery flakes
2 Tbsp dried green peppers
1 tsp minced garlic
salt and pepper to taste
1/2 cup pearl barley
1 8-ounce can tomato sauce
1 cube beef bouillon
1 can roast beef
Drain the peas and carrots, and set aside. Put the liquid in a measuring cup.  Add enough water to make 3 cups. Put the water in a large sauce pan and add all the ingredients except canned roast beef and the carrots and peas.  Bring the pot to a boil, and then reduce the heat and simmer for 1 hour.  Add the peas and carrots and the canned meat, including the juice in the can. Break up the chunks of roast beef with a big spoon.  Cover and simmer another 15 minutes. 


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