"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Beef Barley Soup Recipe

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This recipe for Beef Barley Soup, by , is from Darlene's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Darlene Penner


Pre-cooked roast beef or steak. I use leftover beef chopped into small cubes (amount varies, depending on the leftovers)
1/2 c. chopped onion
1/4 c. sliced celery

5-6 cups hot water (with 2 dissolved beef bouillon packets)
5 large red potatoes, peeled and chopped into small cubes
3-4 carrots, peeled and chopped into small rounds
7-8 tbsp. pot barley
1/4 tsp. ground black pepper
1 tsp. salt
1 tbsp. parsley flakes, or chopped fresh parsley (2-3 tbsp)
dried basil, chili flakes, paprika, and oregano - a few shakes each
1/2 bay leaf

1. In a nonstick frying pan, saute onions and celery for 2-3 minutes until soft.

2. Add beef cubes and cook for about 5 minutes until beef starts to brown.

3.. In a large stockpot, add water, beef bouillon, potatoes, carrots, and barley.

4.. Add seasonings and cook for about 1 hour or until vegetables are tender.

5. Taste soup and adjust seasonings to taste.

6. Serve with fresh parsley or cilantro. and fresh ground black pepper




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