Pre-cooked beef and raw barley are simmered in beef broth seasoned with black pepper in this soup which can be ready in just over an hour.
INGREDIENTS (for 6 servings):
- 2 quarts beef stock
- 1 cup diced cooked beef
- 1 (12 ounce) package barley
- ground black pepper to taste
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.