Beef and Barley Soup II15 Reviews
“It is amazing that only a few ingredients can turn into something so wonderful as this. Remember, as it sits, it will thicken.” - by Rosemary
Original recipe yields 6 servings
- 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.
- Check the barley, as to how soft it is. You made need to add more beef stock if to much evaporates.
- Add ground pepper to taste. Cook until soup reaches desired thickness.
Amount Per Serving (6 total)
- 353 cal
- 9.6 g
- 45.7 g
Based on a 2,000 calorie diet
Reviews (15)Rate This Recipe
"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 clove..." See mores 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."
"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 cup..." See mores of barley. as it thickended I added some water, I also added 1 teaspone of minced garlic along with fresh ground pepper"
"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..." See more that like a healthier option, be sure to use natural/organic broth as most brands contain MSG."
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