Beef And Barley Soup

Name: Beef And Barley Soup
Ingredients: 1 1/2 lb. beef chuck; 8 c. water; 2 beef or vegetable bouillon cubes; 6 carrots, peeled and chopped; 1 large onion, chopped; 3 large celery ribs, chopped; 1/2 c. pearl barley; 1 tsp. salt; 1/4 tsp. pepper; 2 c. chopped fresh spinach or Swiss chard (optional)

10 ingredients

8 steps

Ingredients

1 1/2 lb. beef chuck
8 c. water
2 beef or vegetable bouillon cubes
6 carrots, peeled and chopped
1 large onion, chopped
3 large celery ribs, chopped
1/2 c. pearl barley
1 tsp. salt
1/4 tsp. pepper
2 c. chopped fresh spinach or Swiss chard (optional)

Directions

1

In a 5 or 6-quart soup kettle or Dutch oven, combine beef, water and bouillon cubes.
2

Heat to boiling; skim off foam.
3

Reduce heat to medium-low; cover and simmer 1 hour.
4

Remove beef and cut into bite-size pieces, discarding any bone and fat.
5

Return beef to pot.
6

Add carrots, onion, celery, barley, salt and pepper. Heat to boiling.
7

Reduce heat to medium-low; cover and simmer for 30 to 40 minutes, until barley is tender.
8

Stir in spinach (or Swiss chard) last 15 minutes of cooking time, if desired.