This page contains beef barley and vegetable soup recipes. A hearty, nutritious soup can be made with a variety of vegetables, beef and, of course, barley.
You can use leftover cooked chicken by simply reducing the cooking/seasoning time in step two to just under 1 minute instead of 2 minutes.
Way too easy and if you live alone like me, there will be lots of leftovers to share with friends or to refrigerate and/or freeze for the future. The market I usually shop at doesn't carry pearl barley but I found it at the health food store a couple of doors away.
Even in the Spring and Summer I love soup and a slow cooker is the way to go to keep the kitchen cooled down.
A simple, hearty soup that can be made in less than an hour.
I'm a mushroom and barley lover. Very tasty. In a large saucepan coated with cooking spray, cook the leek, celery and garlic in oil for 2 minutes.
Place soup bone and beef cubes in a large pot. Add water, tomatoes, onion, and salt. Cover and simmer 2 hours. Add carrots, celery, and turnip; simmer 30 minutes.