Years ago, my husband came home one day and told me about this amazing beef barley soup he had at our local Elks. Keep in mind, this is a guy who, when you ask him what he thinks of ANYTHING, his answer is “It’s fine.” He just doesn’t get excited about too many things. Anyway, I started asking questions about the soup. What was in it? Was it thick? Was it all barley or just a little barley? He was no help at all so I decided to just make up my own recipe and see what he thought. Instead of “It’s fine,” I got “That was pretty good.” So I’ve been making this simple and hearty soup ever since.
This is something I can make at the last minute (it takes about an hour from start to finish) and it looks like I’ve been cooking all day. It really is so easy but tastes like it’s made completely from scratch. One variation that is very good is to substitute tomato juice for one carton of the beef broth. I really like it that way but my husband prefers the basic version…so that’s what I usually make.