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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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I adore this recipe, I have made it with beef and lamb leftovers. This recipe was given to me by my friend, Terrilee. Ingredients:
2/3 cup pearl barley |
1 teaspoon salt |
4 cups boiling water |
2 tablespoons margarine |
1 large onion, finely diced |
3 stalks celery, finely diced |
2 large carrots, finely diced |
1 cup diced cooked beef |
10 cups water |
5 beef bouillon cubes |
2 chicken bouillon cubes |
1/2 teaspoon garlic |
salt and pepper |
Directions:
1. Combine barley, salt and 4 cups boiling water in a pot and bring to a boil; reduce heat and simmer covered for 30 - 40 minutes until barley is tender.
2. Drain and rinse under cold water till cool.
3. Set aside.
4. In a large pot, heat margarine and sauté vegetables until softened, stirring occasionally.
5. Add beef, 10 cups of water, bouillon cubes pepper and garlic.
6. Bring to a boil; reduce heat and simmer covered for 15 minutes or until vegetables are tender.
7. Add barley and simmer 10 minutes longer.
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