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Beef Barley Soup
Servings: 4
  • 1 lb stew beef
  • 1 quart beef stock
  • 2 c water
  • 1/2 c barley
  • 1 leek or onion, chopped
  • 4 large carrots, cut in large chunks
  • 1/4 head of cabbage or cauliflower, chopped
  • 4 c mixed spinach, kale, chard, etc.
  • Salt, pepper, Bragg's to taste
  1. Combine beef, stock, water, and barley. Either pressure cook for 20 minutes or boil on the stovetop for 60-90 minutes, until beef is tender.
  2. Add vegetables, season to taste, and simmer 15 mins until carrots are tender.