Ingredients
2 quarts water2 meaty beef soup bones2 beef bouillon cubes or 2 teaspoons beef bouillon granules1 pound ground beef1/4 to 1/2 cup medium pearl barley1 large carrot, diced1 small onion, chopped3 to 4 medium potatoes, peeled and diced2 teaspoons garlic salt1 teaspoon onion powder2 teaspoons dried parsley1 teaspoon salt1 teaspoon pepper
Preparation
In a large Dutch oven, bring water and soup bones to a rapid boil; add bouillon. Stir in ground beef in small amounts. Reduce heat; cover and simmer 1-1/2 hours or until the meat comes easily off the bones.
Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables are tender.
