HEARTY BEEF AND VEGETABLE SOUP
1c. fresh parsley leaves; 2 medium garlic cloves; 3 medium onions quartered; 1 1/2lb. lean beef chuck, cut into 1-inch cubes and refrigerated; 1 14-1/2oz. can whole tomatoes, drained (reserve liquid); 1 large baking potato, peeled and quartered; 3 medium carrots, cut into feed tube lengths; 4 celery stalks, peeled and cut into feed tube lengths; 3c. tomato juice; 3c. beef stock; 1/2c. pearl barley; 1 1/2tsp. salt; 1tsp. dried marjoram, crumbled; 1tsp. dried thyme, crumbled; 1 bay leaf; freshly ground pepper
Mince parsley finely in processor. Remove from work bowl and set aside. With machine running, drop garlic through feed tube and mince finely. Add onions and chop coarsely using on/off turns. Transfer mixture to 6 quart saucepan. Place meat in work bowl (in 1 or 2 batches, depending on processor capacity) and chop to medium coarse texture using 6 to 8 on/off turns. Then grind to desired fineness. Add to saucepan.
Cook over medium heat until browned, 7 minutes, breaking up meat with fork. With processor, chop tomatoes coarsely using 4 on/off turns. Add to meat mixture with reserved liquid. Insert french fry disc.
Process potato using firm pressure. Leave in work bowl. Change to medium slicer blade. Stand carrots in feed tube and slice using firm pressure. Stand celery in feed tube and slice using medium pressure. Add vegetables to saucepan with tomato juice, stock, barley, salt, herbs, and pepper. Place over medium heat and cook uncovered until vegetables are soft, about 50 to 55 minutes. Discard bay leaf. Stir in reserved minced parsley. Adjust seasoning to taste. Serve hot. MAKES ABOUT 12 CUPS
