Mo's Beef Barley Soup

1
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.

Rating:
★★★★★ 2 votes
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

Step-By-Step

1Fill 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.
2Bring 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 Mo's Beef Barley Soup

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