Barley Soup



12 cups water

4-6 tsp beef base or 4-6 beef bouillon (crushed)


2 carrots (chopped)

1 stalk celery (chopped)

2 potatoes (cubed small)

1 tender leek or small onion (chopped)

2-4 cloves garlic (finely chopped)

1/2-1 tsp kosher flake salt

1/2 tsp ground black pepper

1/3 cup fresh parsley (chopped) or 2 tsp dried flakes

Heat water in stock pot over medium heat. Add beef base or bouillon and stir to dissolve. Add the barley, carrots, celery, potatoes, onion, garlic, salt, pepper, and parsley. Bring to boil. Reduce heat to simmer and cook for 40-60 minutes, until barley is soft.

Published in: on November 27, 2011 at 2:49 AM  Leave a Comment  
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