The change of the seasons is here and we while wait for warmer weather, we have this last chance to share this warm, comforting, hearty soup. Somehow this soup is better made a few days in advance of serving!
2 quarts low sodium chicken broth
2 cups thinly sliced carrots
2 cups diced celery
2 onions diced
8 beef bouillon cubes
1 lb Flanken on the bone
1 cup barley soaked soaked for half hour
Saute onions, carrots, celery and meat.
Dissolve bouillon cubes in broth add liquid to vegetables and then add barley.
Cook over low flame for two hours.