Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Barley Beef Vegetable Soup Recipe
    Lost? Site Map

    Barley Beef Vegetable Soup

    Average Rating:

    23 Total Reviews

    Showing 21-23 of 23

    Sort by:

    • on May 23, 2004

      This a great recipe. But I would make a few changes. I would first replace the stewed meat with round steak trimming all fat off. Cut it in 1/4 inch pieces and saute with your salt and pepper in a lite oil till brown, leaving rare.(drain drippings) I would also saute the onions till they are see threw stirring constantly in 1-2 teaspooons butter or oil. Combining water, meat, onions, barley, thyme, paprika,and bay leaf,(remember the salt and pepper was added to the meat as it was sauteed)cover tightly and cook slowly 1 hour 15 minutes. This is when I would remove the lid every so often to skim the fats off the soup, using a fine mesh stainless steel strainer. If the onions are in the strainer and you wish to keep them in the soup tap the strainer in sink till only the onion is left,rinse only if you have to, return onions to soup. Stir in tomatoes, carrots, celery,(if using fresh peas and green beans add them to the soup now,if your using frozen or canned add them 20 to 30 minutes before cooking time is finished,) cover and continue cooking for 45 minutes or until meat is tender and vegetables are done. Serve with a dinner roll.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 10, 2003

      I tried this it is easy & good, I did not add the peas & I used left over roast beef the flavor was fantastic cm

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 01, 2002

      You say - add first 10 ingredients together and let boil and then simmer for 3 hours and "(2) Skim soup til clear while simmering." I did this and the onions came to the top with the "stuff" to skim. I had to take the onions out with skimmer to get rid of the "stuff". Then I rinsed out the onions and added them back to the water. I think there is a problem with the "skimming". My question is - Do you really mean - add the onions with the first top 10 ingredients?? Or should they be added in later?

      people found this review Helpful. Was this review helpful to you? Yes | No
    1 2 Next »


    Nutritional Facts for Barley Beef Vegetable Soup

    Serving Size: 1 (4545 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 69.1
    Calories from Fat 7
    Total Fat 0.8 g
    Saturated Fat 0.3 g
    Cholesterol 8.0 mg
    Sodium 63.3 mg
    Total Carbohydrate 11.5 g
    Dietary Fiber 2.4 g
    Sugars 1.9 g
    Protein 4.5 g

    The following items or measurements are not included:

    soup bone

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes