Mo's Beef Barley Soup

deb baldwin

By
@messinthekitchen

Mo is a camp cook in Canada. She gave me this recipe.
This is a good recipe for left overs.
As I am partial to any home made soup, this is very good.


Featured Pinch Tips Video

Comments:

Serves:

8 to 10 for a large pot

Prep:

20 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

water
3 to 4 c
left over roast beef, cubed or moose roast, cubed
left over gravy
beef oxo (bullion) 3 tb to 2 cups water
beef oxo (bullion) 3 tb to 2 cups water
celery, carrots, onions (diced)
celery, carrots, onions (diced)
worcestershire sauce
worcestershire sauce
pepper to taste
pepper to taste
parsley (option)
parsley (option)
2 c
pearl barley, uncooked
2 c
pearl barley, uncooked

Directions Step-By-Step

1
Fill a pot 1/2 full with water. This will make 3/4 pot of soup.
Add to water:
roast beef, gravy, oxo,celery,carrots, onions, Worcestershire sauce, pepper and parsley.
2
Bring to a boil. Turn down and simmer for 1 hour.
The last 30 minutes, add the barley.
The longer the barley cooks the thicker the soup will get.
Adjust amounts for the size of the pot.

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American