1 1/2 lbs. lean beef stew meat, cubed
1 chopped onion
3 cans beef broth (14.5 oz each) OR the equivalent of reconstituted beef soup base or bouillon
1 c medium pearl barley
1 tsp thyme, dried
1/2 tsp dried marjoram
1/4 tsp crushed rosemary, dried
1/4 tsp pepper
4 carrots, sliced
Brown meat and onion; add the broth, barley and seasonings. Bring to a boil. Simmer for an hour or until meat is tender and barley is fully cooked.
Add carrots and bring to a boil. Reduce heat and simmer for 30-40 minutes. Garnish with parsley before serving.
Yield: 8 generous servings
Notes: I added some celery also. You may need to add additional water if the barley absorbs too much liquid. The seasonings all add important elements to this soup, but measure carefully.