Beef Barley Soup

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ingredients

directions

  • In a soup kettle, combine ribs, water, tomatoes, onion, salt if desired and pepper; bring to a boil over medium heat. Reduce heat: cover and simmer for 1-1/2 to 2 hours or until meat is tender.
  • Remove ribs; cool.
  • Skim fat. Remove meat from bones and cut into bite-size pieces; return to broth.
  • Add carrots, celery and cabbage; bring to a boil.
  • Reduce heat; cover and simmer 15 minutes.
  • Add barley; return to a boil.
  • Reduce heat; cover and cook 10-15 minutes or until barley and vegetables are tender.
  • Add parsley.
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  1. Pinay0618
    So, so easy and a solid basic recipe. I did use short ribs the first time, but now use cheap bone-in pot roast instead - more meat, as the boys requested. Seasoned my roast generously with adobo seasoning and browned before adding liquid. Added one tub of Knorr concentrated beef stock to the water. In place of the carrots, celery and cabbage I used Publix brand frozen soup veggies with tomatoes, okra, limas, etc. I've also added diced zucchini, frozen corn, frozen peas, and diced potatoes. I love how easy it is to substitute ingredients according to what's on hand - this will be served on a regular basis in our home!
    Reply
  2. Amethyst42
    Absolutely delicious! Simple to make, and tasty to boot!
    Reply
  3. Grandmabap
    This recipe was a hit at my house. The prepartion time was well worth it, and it wasn't that long. My 4 year old grandson who never eats soup, ate this one. Another recipe, I'll have to double next time.
    Reply
  4. LGRM1
    Yummy on a chilly day. I made this in a Crock Pot, using about a pound of beef neck bones (which had incredible flavor!), plus about a pound of leftover round steaks. When I removed the bones, I added 1 1/2 cups water. I used only about 1/2 cup barley, and did not use cabbage, and used 2T dry parsley. It was a nice consistency, and flavorful. Easy to do, and would be easier if one used all leftover meat and beef broth.
    Reply
  5. Julie 1957
    This was very good and easy to make. I used the medium barley and let the soup simmer all afternoon. I did have to add more water because it started to thicken too much for my husband's liking. Serve with some freshly baked warm bread....yum.
    Reply
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