Beef Barley Soup

"This is an easy, after work, soup, with really good flavor. I got it from Taste of Home magazine."
 
Download
photo by Brenda. photo by Brenda.
photo by Brenda.
photo by Veronica T. photo by Veronica T.
Ready In:
1hr 20mins
Ingredients:
16
Yields:
2 quarts
Serves:
8
Advertisement

ingredients

Advertisement

directions

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

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. hnj1975
    Very tasty and simple to make. It is a complete hit with my family!!
     
  2. Veronica T.
    Delicious, I always season. My beef with Montreal steak spice so out of habit I did but nonetheless this soup was perfect.
     
    • Review photo by Veronica T.
  3. ElaineAnn
    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.
     
  4. jmelinda
    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 ;)
     
  5. Brenda.
    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
     
Advertisement

Tweaks

  1. ElaineAnn
    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.
     
  2. jmelinda
    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 ;)
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes