"Hunger is the best sauce in the world."--Cervantes

Barley Soup Recipe

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This recipe for Barley Soup, by , is from The Bartlett Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leesa Boman
Added: Wednesday, January 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups water
1/4 cup pearl barley
1/2 tsp. salt

Leftover pork or beef roast cut in chunks, leftover Sunday gravy, leftover potatoes, carrots or other vegetables.

Beef bouillon and pepper to taste.

1 T. parsley flakes

Directions:
Directions:
In a soup pot, bring 3 cups water to boil and add pearl barley and salt. Cover and simmer for 1 to 11/2 hours.

When barley is tender, add left over roast chunks (pork or beef). Left over Sunday gravy, potato chunks, and sliced carrots. Season with beef bouillon and pepper. Stir in 1 T. parsley flakes for added color. I usually precook the potato chunks and carrots in the microwave if I don't have any left overs.

Personal Notes:
Personal Notes:
Our boys like this one and it's easy and great for using up leftovers.

 

 

 

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