Recipe by Rosemary
"It is amazing that only a few ingredients can turn into something so wonderful as this. Remember, as it sits, it will thicken."
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diced cooked beef
1 (12 ounce) package
ground black pepper to taste
I didn't have beef broth so I used water, 2 beef bouillon cubes and a packet of dry onion soup mix. I only used about a cup of barley because a whole bag seemed like way too much. I also added 3 cloves of finely minced garlic, 2 diced carrots and a 2 ribs celery diced. It came out great. As it thickened I just added more water and the soup was very flavorful.
Very boring but did the job of a healthy meal.
I found this recipe excellent, I added 2 cups of diced carrots,1 cup diced celery, 1 onion diced,one yellow pepper diced and about 4 cups of beef diced,2 liters of Campbells beef broth and added 2 cups of barley. as it thickended I added some water, I also added 1 teaspone of minced garlic along with fresh ground pepper
My husband gives it 5 stars, but I didn't find it as tasty so it averages to 4 stars.
It's even better if you follow the suggestions below of adding the veggies and only ONE cup of barley. For those that like a healthier option, be sure to use natural/organic broth as most brands contain MSG.
Good base, added some veggies, onion, carrots, but was still a little bland for my taste, decided to try a little trick I noticed at resturant and add a little soy sauce, OMG it went from a 3 stars to 5, just make sure to use low sodium broth. It gives a rich color and adds more body to the soup. Try it you'll love it.
Very easy. I followed the recommendation to use 1c barley and added vegies. We used left over sirlon we had done on the grill. It was excellent!!
Easy to make. Next time I will put more meat and less barley. Better the 2nd day, but needed more broth.
Very simple and very tasty. Had some cooked striploin that I cut up small and added to this soup. Highly recommended whenever you have left-over cooked beef.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef and Barley Soup II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 86
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