Barley Beef Soup

6saves
1hour5min


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.

Rosemary

Ingredients
Serves: 6 

  • 8 cups (2 litres) beef stock
  • 200g cooked beef, diced
  • 375g pearl barley
  • freshly ground black pepper to taste

Directions
Preparation:5min  ›  Cook:1hour  ›  Ready in:1hour5min 

  1. 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.
  2. Check the tenderness of the barley. You might need to add more hot beef stock or water if too much evaporates.
  3. Add freshly ground black pepper to taste. Cook until soup reaches desired thickness.

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