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Beef Barley Soup  


1 cup barley 

2 lbs. beef, cooked - cut into 1” cubes 

2 Tbsp. margarine 

1 onion chopped 

1 cup celery 

1 cup carrots 

6 cup beef broth 

Salt and pepper to taste 


Sauté celery, onions and carrots in margarine for 3 to 4 minutes or until tender.


Stir in barley and sauté an additional 2 minutes.


Combine all ingredients into a large stockpot. Bring to a boil.


Simmer until barley softens, approximately 1 to 1½ hours.


Water may need to be added, as the barley will soak up the liquid.



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