BOB Soup (Beef, Onion, Barley)
Brown in large Dutch oven, add salt to taste.
Add 2 quarts water, and 2 bullion cubes. Simmer gently on low to medium heat.
Place onions in large pan with ½ cup butter and sauté until transparent.
Add pepper to taste
Continue to simmer over low to medium heat.
Simmer soup gently until meat is tender and barley is cooked. (regular barley may take 1½ hours to cook)