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Potato: Beef Barley Potato Soup

Source of Recipe

Maggie Norman


List of Ingredients

2 quarts water
2 meaty beef soup bones
2 beef bouillon cubes
1/4 to 1/2 cup medium pearl barley
1 large carrot, diced
1 small onion, chopped
3 to 4 medium potatoes, peeled, diced
2 tablespoons garlic salt
1 tablespoon onion powder
2 teaspoons dried parsley
1 teaspoon salt
1 teaspoon pepper


Recipe

In a large Dutch oven or soup kettle, bring water and soup bones to a rapid boil; add bouillon. Stir in ground beef in small amounts. Reduce heat; cover and simmer 1 1/2 hours or until the meat comes easily off the bones. Remove bones. Strain broth; cool and chill. Skim off the fat. Remove meat from bones; dice and return to broth along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables are tender. Yield: 10-12 servings (about 2 quarts).