Beef Barley Soup

½ lb. uncooked beef, sliced
2 tbsp. canola oil
1 small onion, chopped
2 quarts water
1 small potato, chopped
½ c. pearled barley
1 tsp. salt
½ tsp. black pepper
1 tsp. crushed garlic

• Brown the beef in the oil, reserving all liquids.
• Once beef is browned and cooked thoroughly, add chopped onion, and simmer the onions to release flavors.
• Add water and bring to a boil.
• Reduce heat to simmer and add remaining ingredients.
• Cover and simmer for about 30 minutes to cook barley thoroughly.
  
  Sheila Witherington
  This soup is better with beef roast or steak sliced into small pieces, but you can also use ground beef to make this soup. Some people add small amounts of sliced carrots or a few English peas. Do not drain the meat when you cook it because the juices and oil are what make the soup so good. Otherwise, you will need to use beef broth instead of water. I have also made this soup with leftover roast beef.