Beef And Barley Soup - cooking recipe

Ingredients

1 1/2 lb. beef chuck
8 c. water
2 beef or vegetable bouillon cubes
6 carrots, peeled and chopped
1 large onion, chopped
3 large celery ribs, chopped
1/2 c. pearl barley
1 tsp. salt
1/4 tsp. pepper
2 c. chopped fresh spinach or Swiss chard (optional)

Preparation

In a 5 or 6-quart soup kettle or Dutch oven, combine beef, water and bouillon cubes.
Heat to boiling; skim off foam.
Reduce heat to medium-low; cover and simmer 1 hour.
Remove beef and cut into bite-size pieces, discarding any bone and fat.
Return beef to pot.
Add carrots, onion, celery, barley, salt and pepper. Heat to boiling.
Reduce heat to medium-low; cover and simmer for 30 to 40 minutes, until barley is tender.
Stir in spinach (or Swiss chard) last 15 minutes of cooking time, if desired.