Beef and Vegetable Barley Soup

Total Time
1hr 35mins
Prep 5 mins
Cook 1 hr 30 mins

A simple recipe with great flavor. I use this as a staple. I add potatoes, veggies or whatever is on hand to make a nice hearty soup. We are a large family, so I double this :)

Ingredients Nutrition

Directions

  1. Brown beef in oil in large pot.
  2. Stir in onion and garlic.
  3. Cook until onion is tender.
  4. Add water.
  5. Stir in oregano,bouillon and bay leaf.
  6. Bring to boil.
  7. Lower heat and simmer for an hour.
  8. Add barley and veggies.
  9. Turn heat to medium.
  10. Cook for 30 minutes.
Most Helpful

This is a good soup! I picked mushrooms, celery, and cabbage as my veggies (2 cups cabbage, 8oz fresh shrooms, and 2 celery ribs). Also threw in a fresh jalapeno, without the seeds and membrane. I used 4 cups beef broth instead of the water and bouillon cubes. The stew meat was really tender!!!!!! I was very happy about that!!! I had never had oregano in beef stew before, gave it a unique flavor. Thanks for the recipe!!!!!!!

Chef*Lee June 12, 2008

Tasty soup! I used sodium free beef bouillon, so I added 1 tsp salt to the pot. Also, during the last 30 minutes, with the heat on medium, the water was cooking away, so I added 2 more cups of water to the pot. It did not "water" down the soup, but did provide enough liquid so the soup could have a broth. I used carrots and celery for the vegetables. I also used 1 1/2 lbs. stew meat, since I have a son that will literally stand there and pick the meat out of the pot. All in all, this was flavorful and easy to put together, and we will probably make this again at some point. Oh yeah, I absolutely loved the barley in this. Yum!

Kay D. December 08, 2007