Beef And Barley Soup

• 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)

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

beef chuck, water, beef, carrots, onion, celery, pearl barley, salt, pepper, fresh spinach

Taken from www.cookbooks.com/Recipe-Details.aspx?id=956824 (may not work)