Beef Soup with Barley

1. 1

   In a large heavy stock pot or soup pot, combine beef stock, minced onion, barley and raw beef.

2. 2

   Cover; bring to a boil.

3. 3

   When boiling, reduce heat and simmer for about 90 minutes or until the barley has swollen and is tender.

4. 4

   Add carrots, potatoes, celery and rosemary; season to taste with salt and pepper.

5. 5

   Simmer until the veggies are cooked but not mushy; serve.

6. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.