Beef and Barley Soup III

Beef and Barley Soup III

38 Reviews 2 Pics
BarbCA
Recipe by  BarbCA

“This is what I consider the ultimate beef soup. Great on a frosty day. For beef stock, I use 2 1/2 quarts water and 6 teaspoons beef base. Also, use inexpensive red wine. No need for the good stuff here, and cheaper actually works better! Try with leftover pot roast.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
  2. Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.

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Reviews (38)

Rate This Recipe
LOHWA
24

LOHWA

This is a wonderful, easy, hearty soup. I tried it once w/o the wine and got raves when I shared it with an ailing friend. The second time with the wine it was even better! A great use for leftover beef. Great with crusty french bread and a salad. Next day even better!

pamjlee
23

pamjlee

A fantastic soup. I found that 3/4 c of barley made it very thick. I would cut it down next time to 1/2 to 2/3 c. The wine difinitely gives it a nice flavour.

JOHNTHOMSON68
21

JOHNTHOMSON68

This soup was quite hearty, so I increased the beef stock to 12 cups from 10. Also, the recipe ingredients did not list the Bay Leaf, although the instructions do. Also, the instructions don't tell you when to use the garlic that is listed in the ingredients, so I sauteed it with the celery, onions and carrots. I used Campbell's Beef Broth (Low Sodium a must!) in the boxes, NOT the cans...I didn't want the tinny taste that usually stems from a can. Was a good soup, but I imagine that it will be much more flavourful the next day.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 230 cal
  • 12%
  • Fat
  • 9.3 g
  • 14%
  • Carbs
  • 20.1 g
  • 6%
  • Protein
  • 14.2 g
  • 28%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 115 mg
  • 5%

Based on a 2,000 calorie diet

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Beef Barley Vegetable Soup

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Slow Cooker Beef Barley Soup