This soup is so fast to make since it's based on the filling from the previous recipe. It's great on a cold day with crusty bread.
- Reserved filling from previous recipe
- 6 c. beef broth
- 1 c. quick-cooking barley
Combine the filling and the beef broth in a stockpot. Heat to boiling over medium heat. Add the barley and continue cooking for 10-15 minutes or until the barley is tender. Serve hot.
- Yields: 6-8 servings
- Preparation Time: 20 minutes
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