A Boke of Gode Cookery Presents

Beef Barley Soup

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: Beef & barley in a thick, rich soup

  • 5 lbs. beef roast, cooked and diced
  • 2 lbs. carrots, chopped
  • 25 beef bouillon cubes
  • 1-2 lbs. barley
  • 1-2 onions, diced
  • 1 1/2 gallons water
Combine all ingredients in soup pot. Cover, bring to a boil, then reduce heat and let simmer until carrots are soft and barley has cooked, approx. 1/2-1 hour. Be careful not to scorch.

For a thin soup, use just 1 lb. barley; for a thick soup, use both pounds.

Metric, Celsius, & Gas Mark Equivalencies

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Beef Barley Soup © James L. Matterer

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