5. Simmer the Soup

Pour in beef broth. Add bay leaves and thyme.

Bring to a boil, then reduce to low heat. Cover and simmer gently for 1 ½ to 2 hours, until beef is tender.

6. Add the Barley

Stir in rinsed barley. Continue simmering uncovered for another 30–40 minutes, stirring occasionally, until barley is tender and soup has thickened.

7. Taste & Adjust

Remove bay leaves.

Season with more salt and pepper if needed.

8. Serve & Garnish

Ladle into bowls. Garnish with fresh parsley.

Serve hot with crusty bread or biscuits.

Tips from Grandma Margaret:

If the soup gets too thick, add a splash of broth or water to loosen it.

For extra richness, finish with a knob of butter or a drizzle of olive oil before serving.

This soup tastes even better the next day as the flavors deepen.