Beef and Barley Soup

READY IN: 3hrs 20mins
Recipe by Stella Mae

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

Top Review by Lise S.

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.

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.

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