Beef and Barley Soup II

It is amazing that only a few ingredients can turn into something so wonderful as this. Remember, as it sits, it will thicken.

Original recipe makes 6 servings


2 quarts beef stock
1 cup diced cooked beef
1 (12 ounce) package barley
ground black pepper to taste


  1. 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.
  2. Check the barley, as to how soft it is. You made need to add more beef stock if to much evaporates.
  3. Add ground pepper to taste. Cook until soup reaches desired thickness.


Calories: 353 kcal
Carbohydrates: 45.7 g
Cholesterol: 28 mg
Fat: 9.6 g
Fiber: 10.3 g
Protein: 20.6 g
Sodium: 143 mg