| How To Cook: |
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1. Brown beef in a large, heavy pan.
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2. Cook carrots, celery and onion with seasonings in butter until just tender.
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3. Add broth, soup, water and barley; cover and cook over low heat 1¼ hours.
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4. Add chick peas, tomatoes, parsley and lemon juice; cook 15 minutes longer, or until done, stirring occasionally.
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