Melanie's Beef Barley Soup

Melanie's Beef Barley Soup

49
MLZ 0

"This soup will warm you up and fill you up too."

Ingredients {{adjustedServings}} servings 404 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 404 kcal
  • 20%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 20.8 g
  • 42%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 85 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Season beef stew chunks with salt and pepper to taste. Place seasoned beef in a large soup pot. Add 2 tablespoons of oil and saute for 5 minutes on high heat. Remove meat. Add 2 more tablespoons of oil to pot and add onions, carrots and mushrooms. Saute for 5 minutes, stirring often. Add garlic and thyme to pot and saute for 3 more minutes.
  2. Add the chicken broth and 3 cups of water to pot. Add the frozen mixed vegetables, potatoes and barley. Season with salt and pepper to taste. Stir all together and bring to a boil. Cover pot, reduce heat to low and simmer for 1 to 1 1/2 hours.
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Reviews 49

  1. 58 Ratings

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BARB T.
3/6/2003

This soup was so good I couldn't sit still and eat it! I am a picky eater however and I don't care for lots of things so I left out the mushrooms, thyme and mixed vegies, I just added extra carrots and potatoes. I also added a little extra liquid at the end as it got real thick. I served it with crusty bread and a fruit salad-awesome!

Sam
3/2/2006

My family loved this! I did make some slight changes though. I omitted the frozen vegetables and instead added a handful of fresh string beans snapped into small pieces. I also added a tablespoon and a half of chicken boullion (granules)for a little more flavor. This recipie was easy, healthy & hearty. Thanks!

Julie Anne Leggett
10/19/2006

Really nice soup. I didn't use mushrooms (hubby hates them) and I honestly didn't miss them. I did find that the beef taste needed a bit of a boost so right at the end of cooking I added a shot of beef base concentrate. That was exactaly what the receipe needed. Next time I think I will start with 3 cups of chix stock and 2 cups of beef stock to approximate what I did this time.