1/2 Lb. Ground Beef or Lamb Salt to taste
3/4 Cup Barley Pepper (to taste)
1 Small onion (diced) 1 Large Carrot (diced)
1 Medium potato (diced) 1 can tomato (optional)
4 cups Water 1 stalk celery (chopped)
  1. Brown meat and onion in saucepan drain off excess fat.. Rinse barley and add to meat mixture stir 5 minutes until barley heated and coated with fat.
  2. Add water and cook covered for 1 hour until barley tender.
  3. Add remaining ingredients and cook additional half hour over low heat.
  4. Taste and adjust seasoning. Heat and serve.
Serving Options:
  • Probably least expensive and most filling of all soups, was staple of diet in Scotland for generations. Is best if made ahead then refrigerated and allowed to sit so that flavours blend and barley becomes plump and tender. Can be bland so spices (parsley, basil, thyme, etc. can be added to taste.)
  • Great served with crusty french bread and celery sticks.

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© Copywrite 2001 Linda Eckert