Beef and Barley Soup II

SUBMITTED BY: Rosemary

"It is amazing that only a few ingredients can turn into something so wonderful as this. Remember, as it sits, it will thicken."

RECIPE RATING:

Read Reviews (5)

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SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 quarts beef stock
1 cup diced cooked beef
1 (12 ounce) package barley
ground black pepper to taste

DIRECTIONS

In a large stock pot bring beef stock to a gentle boil. Add beef and barley, reduce to simmer, cover and cook at least 1 hour.
Check the barley, as to how soft it is. You made need to add more beef stock if to much evaporates.
Add ground pepper to taste. Cook until soup reaches desired thickness.

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REVIEWS

Reviewed on Oct. 16, 2000 by Paula Y.

I didn't have beef broth so I used water, 2 beef bouillon cubes and a packet of dry onion soup... MORE

Reviewed on Feb. 11, 2003 by BARCLAY1

This recipe was so easy. I've made it many times since. We love it and its healthy too! MORE

Reviewed on Apr. 1, 2008 by Ms. Carly

My husband gives it 5 stars, but I didn't find it as tasty so it averages to 4 stars. It's... MORE

Reviewed on Dec. 18, 2006 by WAGS5206

Very easy. I followed the recommendation to use 1c barley and added vegies. We used left over... MORE

Reviewed on Dec. 3, 2007 by Ron

Very simple and very tasty. Had some cooked striploin that I cut up small and added to this... MORE

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Nutritional Information

Beef and Barley Soup II

Servings Per Recipe: 6

Amount Per Serving

Calories: 353