Elly - your description reminded me immediately of Scotch Broth. It's a very basic recipe.
Scotch Broth
Serves 4 as a main course
For broth:
1-1/2 lbs. boneless, trimmed beef for soup or stew (chuck/shoulder, round, neck, leg/shin, oxtail)*
1 carrot, roughly chopped
1 small onion, roughly chopped
1 rib celery, roughly chopped
10 cups cold water*
1 bay leaf
8 peppercorns
1 sprig fresh thyme or 1/4 tsp. dried thyme
For soup:
1 large carrot, peeled and cubed
1 large turnip, peeled and cubed
1 medium onion, skinned and chopped
2 medium leeks, white and light green parts only, sliced thinly and washed very well
3 TBL pearl barley*
1 tsp. salt
Place meat and other broth ingredients into the water and simmer for 1-1/2 hours. Strain the broth, reserving the meat (discard any bones, veggies and spices). If possible, chill this broth for a while or overnight and remove the layer of fat that will form).
Simmer the fresh soup veggies and barley in the broth for an additional hour, until the beggies and barley are soft. Check for seasoning (salt and pepper to taste - will probably need both).
* I prefer to brown the meat first to enrich the broth, add some additional water since the meat is richer, and add a little more barley (more fiber, taste, etc.).
Hope this is similar to what you remember!
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