Beef Barley Soup

"This is an easy, after work, soup, with really good flavor. I got it from Taste of Home magazine."
 
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photo by Brenda. photo by Brenda.
photo by Brenda.
photo by Veronica T. photo by Veronica T.
Ready In:
1hr 20mins
Ingredients:
16
Yields:
2 quarts
Serves:
8
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ingredients

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directions

  • In a dutch oven, brown meat in oil on all sides, drain.
  • Add the water, celery, carrots, onion, tomatoes, tomato paste, bouillon and seasonings.
  • Bring to a boil.
  • Reduce heat, cover and simmer for 15 minutes.
  • Add the barley and simmer for 45 minutes longer or until barley is tender.

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Reviews

  1. Very tasty and simple to make. It is a complete hit with my family!!
     
  2. Delicious, I always season. My beef with Montreal steak spice so out of habit I did but nonetheless this soup was perfect.
     
    • Review photo by Veronica T.
  3. I made half the recipe and used low-sodium beef broth/water in place of bouillon. Also used a small cubed potato. Needed to add a little more water to keep it soupy. Very tasty and easy. Thanks for sharing Barbie. Made for Pick A Chef Spring 2011.
     
  4. This recipe is so easy and flavorful. I make it whenever we have leftover roast instead of cooking up new stew meat and it works just as good! I also like to mix in a can of whole kernel corn (juice and all), and a bay leaf. Such a nice comfort food - thanks for posting ;)
     
  5. This soup is absolutely DELICIOUS! I added a tsp of minced garlic and may even add a small bay leaf next time. The crazy thing is I had to add an additional 5 cups of water it was so thick. I used meduim barley instead of quick, maybe the difference? No matter, this is a keeper. Thanks for sharing. Made for Fall PAC 2009
     
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Tweaks

  1. I made half the recipe and used low-sodium beef broth/water in place of bouillon. Also used a small cubed potato. Needed to add a little more water to keep it soupy. Very tasty and easy. Thanks for sharing Barbie. Made for Pick A Chef Spring 2011.
     
  2. This recipe is so easy and flavorful. I make it whenever we have leftover roast instead of cooking up new stew meat and it works just as good! I also like to mix in a can of whole kernel corn (juice and all), and a bay leaf. Such a nice comfort food - thanks for posting ;)
     

RECIPE SUBMITTED BY

<p>I grew up in a suburb of Detroit. Since I graduated from Michigan State University, my husband and I have lived in Indiana, Tennessee, and now Ohio. I love to cook, and try new things. I have a group of friends that get together every weekend and cook. I have three children, and work full time as a Packaging Engineer. So, I am never bored, cooking relaxes me after a stressful week. One of my favorite things to do (besides spending time with my family and BFF's) is go to our local farmers market in the summer, get fresh ingredients to cook. <br /><img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg" alt="" /><img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg" alt="" /><img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg" alt="" /></p>
 
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