Beef Soup with Barley

“I have not yet tried this, but it is from an overdue library book (From Our Mothers' Kitchens) and I want to return the book tomorrow, so need to get the recipes I want to try copied down, pronto. I am very much looking forward to trying this soup.”
READY IN:
2hrs 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large heavy stock pot or soup pot, combine beef stock, minced onion, barley and raw beef.
  2. Cover; bring to a boil.
  3. When boiling, reduce heat and simmer for about 90 minutes or until the barley has swollen and is tender.
  4. Add carrots, potatoes, celery and rosemary; season to taste with salt and pepper.
  5. Simmer until the veggies are cooked but not mushy; serve.
  6. Please note that the amount of carrots, celery and potatoes can be varied according to your personal tastes; feel free to add more of less of each.

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