• 2 quarts beef stock
  • 1 cup diced cooked beef
  • 1 (12 ounce) package barley
  • ground black pepper to taste


In a large stock pot bring beef stock to a gentle boil. Add beef and barley, reduce to simmer, cover and cook at least 1 hour.

Check the barley, as to how soft it is. You made need to add more beef stock if to much evaporates.

Add ground pepper to taste. Cook until soup reaches desired thickness.