Beef and Barley Soup

• 1 12 lbs beef chuck
• 8 cups water
• 2 beef bouillon cubes
• 6 carrots, peeled and chopped
• 1 large onion, chopped
• 3 ribs celery, chopped
• 12 cup pearl barley
• 1 teaspoon salt
• 14 teaspoon pepper
• 2 cups chopped fresh spinach or 2 cups swiss chard

1. In a large soup kettle, 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 sized pieces, discarding any bone or fat.
5. Return beef to pot.
6. Add carrots, onions, celery, barley, salt and pepper.
7. Heat to boiling.
8. Reduce heat to medium low, cover and simmer 30-40 minutes, until barley is tender.
9. Stir in spinach during last 15 minutes of cooking time.

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

Taken from www.food.com/recipe/beef-and-barley-soup-440659 (may not work)