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Ham And Barley Soup

Serves: 4

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   1/2 pound ham
   2 cups water
   2 cups cabbage shredded
   1 11-ounce can bean with bacon, ham soup condensed
   1 10 1/2-ounce can beef broth double-strength
   1/4 teaspoon black pepper
   1/2 cup barley quick-cooking


Cut ham into 1/2 -inch cubes (you will have about 1 1/2 cups).

In a 3-quart saucepan over medium-high heat, bring water, cabbage, ham, soup, beef broth and pepper to a boil, stirring occasionally.

Add barley. Reduce heat to low, cover and simmer for 12 to 15 minutes or until barley and cabbage are tender.

Serve with buttered rye bread and a waldorf salad.



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