Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This is an easy, after work, soup, with really good flavor. I got it from Taste of Home magazine.

Ingredients Nutrition


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


Most Helpful

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.

ElaineAnn March 27, 2011

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 ;)

jmelinda March 22, 2011

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

Brenda. September 25, 2009

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