homemade beef barley soup

5  lb.		lean beef
7  pieces		knorr beef bouillon cubes
1000  grams		chopped carrots
500  grams		chopped celery
750  grams		chopped potatoes
500  grams		pearl barley
10  cups		litres water
1  cup		tbs minced dried onion

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i prefer to cook beef and bouillon cubes the day before then let sit in fridge overnight when you check it in the morning there should be a thick layer of fat on the top i remove this which is taking quite a few of the fat calories out of it because of this the caloric count should be quite lower than what it will show on the nutrition chart.

1put beef barley water and bouilon cubes in very large stock pot
2 bring to boil then reduce heat to low boil stir quite often
3keep an eye on the water level the barley will soak up alot of the water if you have to add more water this is a thicker soup though
4when the barley has about doubled in size add the remaining veggies and onion and cook for another hour roughly until veggies are tender
5 enjoy