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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This recipe is from my Oma (grandmother in German). She was from a town in Austria and I must say one of the best cooks. I have started making some of the recipes she had written down and this soup is by far one of my family's favorite memories of her and her best cooking. I hope you enjoy it as much as we do. Ingredients:
2 quarts beef stock |
1 cup barley |
1/2 cup celery |
1/2 cup carrot |
1/2 cup string bean, cut up |
1 large potato, cut up |
2 cups leftover smoked ham or 2 cups roast beef or 2 cups cooked sausage or 2 cups smoked pork butt, cut up into 1/2 inch cubes |
pepper |
Directions:
1. In a soup pot, boil the barley in 2 quarts of soup stock, 12 to 15 minutes.
2. Cook vegetable in separate pot to your own satisfaction (hard or soft).
3. Then put them into the barley soup. If soup becomes too thick, add water.
4. Leftover beef, smoked Ham or sausage (smoked butt is the best) can be cut up into small pieces and added to the soup before serving.
5. **I like to simmer on low for a couple hours and continue to stir it.
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