Beef and Barley Soup II

Beef and Barley Soup II

17 Reviews 3 Pics
Rosemary
Recipe by  Rosemary

“It is amazing that only a few ingredients can turn into something so wonderful as this. Remember, as it sits, it will thicken.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. In a large stock pot bring beef stock to a gentle boil. Add beef and barley, reduce to simmer, cover and cook at least 1 hour.
  2. Check the barley, as to how soft it is. You made need to add more beef stock if to much evaporates.
  3. Add ground pepper to taste. Cook until soup reaches desired thickness.

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Reviews (17)

Rate This Recipe
Paula Y.
51

Paula Y.

I didn't have beef broth so I used water, 2 beef bouillon cubes and a packet of dry onion soup mix. I only used about a cup of barley because a whole bag seemed like way too much. I also added 3 cloves of finely minced garlic, 2 diced carrots and a 2 ribs celery diced. It came out great. As it thickened I just added more water and the soup was very flavorful.

CNCONDUCTOR41
33

CNCONDUCTOR41

I found this recipe excellent, I added 2 cups of diced carrots,1 cup diced celery, 1 onion diced,one yellow pepper diced and about 4 cups of beef diced,2 liters of Campbells beef broth and added 2 cups of barley. as it thickended I added some water, I also added 1 teaspone of minced garlic along with fresh ground pepper

Ms. Carly
17

Ms. Carly

My husband gives it 5 stars, but I didn't find it as tasty so it averages to 4 stars. It's even better if you follow the suggestions below of adding the veggies and only ONE cup of barley. For those that like a healthier option, be sure to use natural/organic broth as most brands contain MSG.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 353 cal
  • 18%
  • Fat
  • 9.6 g
  • 15%
  • Carbs
  • 45.7 g
  • 15%
  • Protein
  • 20.6 g
  • 41%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 143 mg
  • 6%

Based on a 2,000 calorie diet

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Slow Cooker Beef Barley Soup