Swiss Style Barley Soup for Breakfast

Ingredients

• 1 cup Pearl Barley
• 1 pound Smoked Beef
• 2 medium Carrots
• 2 stalks Celery
• 1 large Leek
• 1 large Potato
• 8 cups Beef Broth
• 1 teaspoon Dried Thyme
• 1 leaf Bay Leaf
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Instructions

1. 1Rinse the 1 cup of Pearl Barley under cold running water in a fine-mesh sieve until the water runs clear. Set aside.
2. 2Prepare your vegetables and meat: Cut the 2 medium Carrots into 1/2-inch cubes. Cut the 2 stalks Celery into 1/2-inch pieces. Cut the 1 large Leek (white and light green parts only) into 1/2-inch slices. Cut the 1 large Potato into 1/2-inch cubes. Dice the 1 pound of Smoked Beef into 1/2-inch cubes.
3. 3In a large, heavy-bottomed pot or Dutch oven, combine the rinsed 1 cup of Pearl Barley, the diced 1 pound of Smoked Beef, the cubed 2 medium Carrots, the cut 2 stalks Celery, the sliced 1 large Leek, the cubed 1 large Potato, the 8 cups of Beef Broth, the 1 teaspoon of Dried Thyme, the 1 leaf Bay Leaf, the 1 teaspoon of Salt, and the 1/2 teaspoon of Black Pepper.
4. 4Place the pot over high heat and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 1 hour and 30 minutes (90 minutes).
5. 5After 1 hour and 30 minutes of simmering, check the soup. The barley should be plump and tender, and the vegetables should be soft when pierced with a fork. The broth will have thickened slightly.
6. 6Carefully remove and discard the 1 leaf Bay Leaf from the pot. Stir the soup gently.
7. 7Serve the Swiss Style Barley Soup hot in bowls.

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