4 oz. butter
6 oz. onions, 1/2" dice
1/2 lb. carrots, 1/2" dice
6 oz. celery, 1/2 " dice
1 clove garlic, fresh minced
6 oz. barley, raw
10 oz. potatoes, peeled, 1/2" dice
1 gal. beef broth (4 oz. bouillon cube)
3/4 tsp. salt
1/4 tsp. pepper, black
1 bay leaf
6 oz. cook beef
1 tbsp. parsley

Saute onions, carrots, celery and garlic. Add potatoes, broth, salt, pepper and bay leaf to vegetables in stock pot. Cook barley separate, then add to soup. Then add beef and parsley; let boil first. Then simmer for 1 hour. Makes 1 gallon.