Barley Beef Soup
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32 people made this
This is my favourite thing to do with leftover roast beef. It's amazing something so simple is so good. It will thicken as it sits.
8 cups (2 litres) beef stock
200g cooked beef, diced
375g pearl barley
freshly ground black pepper to taste
- In a large stockpot, bring beef stock to a gentle boil. Add beef and barley, reduce to simmer, cover and cook at least 1 hour.
- Check the tenderness of the barley. You might need to add more hot beef stock or water if too much evaporates.
- Add freshly ground black pepper to taste. Cook until soup reaches desired thickness.
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