Beef & Barley Soup # 46

Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

This recipe is a standby in our family. Sometimes we even use "mountain" beef in this recipe.

Ingredients Nutrition

Directions

  1. In a large Dutch oven or fry pan heat oil; Roll beef cubes in flour and (in small batches) brown in oil and set aside.
  2. Sauté onion, celery, carrots and mushrooms in the same oil for about 8 to 10 minutes, or until tender.
  3. (This will help deglaze the pan and give the soup a nice rich color).
  4. Place beef, vegetable in a soup pot.
  5. Add tomato juice, water, barley, and S&P to taste.
  6. Cover, reduce heat and simmer barley soup for 60 or until barley is tender, stirring occasionally.

Reviews

(1)
Most Helpful

I made this a few weeks ago and it is very tasty! I substituted beef broth for the tomato juice and water (5 cups) and added some diced turnip I wanted to use up, threw in a few stems of fresh summer savoury and that was my version of your delicious, easy soup! Beef & Barley soup is great on a chilly day!

Elly in Canada August 24, 2007

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