Beef Barley Soup

Ginny's TeamAuthorGinny's TeamCategory, DifficultyIntermediate

Wouldn't a hot bowl of Beef Barley Soup be perfect for a cold winter night at home? Some nights, it's nice to just cuddle in with a blanket and an easily made bowl of soup - and even some homemade bread! Beef Barley Soup is great because it can easily be adjusted with different vegetables. Wouldn't some corn or potatoes be wonderful? What else would you add? Recipe Submitted by J. Johnson from California.

Yields6 Servings
Prep Time5 minsCook Time3 hrs 20 minsTotal Time3 hrs 25 mins
 1 tbsp vegetable oil
 1 lb beef stew meat
 8 cups water
 6 beef bouillon cubes
 1 (14 oz) can of stewed tomatoes
 1 ½ cups carrots (sliced)
 1 cup onion (chopped)
 1 ½ cups celery (sliced)
 ½ cup barley
 ¼ cup parsely (finely chopped)
 ½ tsp salt
 1 tsp pepper
1

In a large soup pot, heat oil on medium heat. (Our 8-Piece Ginny's Brand Stock Pot Set is perfect for making different soups.) Add stew meat, stirring until browned, then drain.

2

Add 8 cups of water into the beef in pot. Bring to a boil. Reduce heat to simmer.

3

Add the 6 bouillon cubes and stir in. Cover pot and simmer for 1 hour or until meat is fork-tender.

4

With slotted spoon, remove meat from pot to a bowl and let cool. Shred meat with fingers then return meat back to pot along with stewed tomatoes, carrots, onion, celery, barley, parsley, salt and pepper. Cover and simmer about 2 hours or until vegetables are tender.

Ingredients

 1 tbsp vegetable oil
 1 lb beef stew meat
 8 cups water
 6 beef bouillon cubes
 1 (14 oz) can of stewed tomatoes
 1 ½ cups carrots (sliced)
 1 cup onion (chopped)
 1 ½ cups celery (sliced)
 ½ cup barley
 ¼ cup parsely (finely chopped)
 ½ tsp salt
 1 tsp pepper

Directions

1

In a large soup pot, heat oil on medium heat. (Our 8-Piece Ginny's Brand Stock Pot Set is perfect for making different soups.) Add stew meat, stirring until browned, then drain.

2

Add 8 cups of water into the beef in pot. Bring to a boil. Reduce heat to simmer.

3

Add the 6 bouillon cubes and stir in. Cover pot and simmer for 1 hour or until meat is fork-tender.

4

With slotted spoon, remove meat from pot to a bowl and let cool. Shred meat with fingers then return meat back to pot along with stewed tomatoes, carrots, onion, celery, barley, parsley, salt and pepper. Cover and simmer about 2 hours or until vegetables are tender.

Beef Barley Soup

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