beef, leek and barley soup | smitten kitchen
http://smittenkitchen.com/2008/10/beef-leek-and-barley-soup/

sort of smooshy, eat the day of!

3. Add about eight cups of filtered water or beef stock and let it simmer on the back burner for at least three hours while you go about your business. You can also add lima beans, cube potatoes, peas, corn, string beans and chopped tomatoes at any point, or the second day, should you have any leftover.