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Beef Barley Soup

2 pounds beef shanks
2 cups thinly sliced carrots
1 cup sliced celery
3/4 cup chopped green pepper
1 large onion -- sliced
1 (16 oz. ) can cut up tomatoes
1/4 cup snipped parsley
1 tablespoon instant beef bouillon granules
2 teaspoons salt
3/4 teaspoon dried basil -- crushed
5 cups water


Cut beef into cubes, brown on all sides, and drain well. In slow cooker place carrot, celery, green pepper and onion. Place beef on top. Combine undrained tomatoes, barley, parsley, bouillon, salt and basil. DO NOT STIR. Cover.

Cook on low heat 10 to 12 hours. Remove bones if used. Skim any fat. Season with salt and pepper to taste.


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