Beef and Barley Soup

Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

This hearty soup is a favorite recipe from Mrs Hubert Humphrey, wife of the former Vice President.

Ingredients Nutrition


  1. Put meat and soup bone in heavy 3-quart kettle; cover with cold water, about 4 cups.
  2. Add salt, pepper and bay leaves.
  3. Bring rapidly to boiling.
  4. Reduce heat.
  5. Add carrots, barley, celery and onion; cover and simmer until meat is tender, about 2 ½ hours.
  6. Remove and discard bone and bay leaves.
  7. Cut meat into bite-size pieces and return to soup.
  8. Mix in tomatoes, Worcestershire sauce, bouillon cube and oregano.
  9. Cover and simmer 30 minutes.


Most Helpful

I have made this soup twice now and it has been well enjoyed. There are a couple of errors in the directions and listing of ingredients but with soup it is easy to just add what you like or think might be good. I might try adding the tomatoes earlier than the last 1//2 hour of cooking to break them down more. The soup comes out thick and perhaps allowing for the juices of the tomatoes to add to the liquidity might be a benefit.

Lise S. March 06, 2016

This soup is delicious. Reminds me of one my grandmother made. The only thing I changed was adding some chopped mushrooms for some of the meat (I didn't have quite enough on hand). I had the privilage of meeting Muriel Humphrey back in the late 60's and this soup is as downhome as she was. Thanks for posting this keeper.

Outta Here March 03, 2007

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