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Beef Barley Soup

Leftover beef -- cubed
2 cups thinly-sliced carrots
1 cup thinly-sliced celery
3/4 cup chopped green pepper
1 large onion -- diced
1/2 cup barley
1/4 cup chopped parsley
1 beef bouillon cube - (to 2)
2 teaspoons salt
3/4 teaspoon dried basil
2 tablespoons catsup

Layer in slow cooker: Vegetables, meat, barley and remaining ingredients Cover with 5 cups water. Do not stir. Cook on LOW 10 hours; HIGH 6 hours, or combination of both.


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