Close Menu
Close Menu
Buy Now, Pay Later Learn More

Beef Barley Soup

Beef Barley Soup

Wouldn’t a hot bowl of Beef Barley Soup be perfect to help break this cold snap we’ve been having? It’s been bitterly cold throughout the Midwest and cooler than normal temperatures in other part of the country, too.

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?

Submitted by J. Johnson from California

Yield

Conversions

Ingredients

1

tbsp vegetable oil

1

lbs beef stew meat

8

cups water

6

beef bouillon cubes

14

oz stewed tomatoes

1½

cups carrots

slliced

1

cups onions

chopped

1½

cups celery

chopped

½

cups barley

¼

cups parsley

finely chopped

½

tsp salt

1

tsp pepper

Preparation

  1. In a large soup pot, heat oil on medium heat.

  2. Add stew meat, stirring until browned, then drain.

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

  4. Add the 6 bouillon cubes and stir in.

  5. Cover pot and simmer for 1 hour or until meat is fork-tender.

  6. With slotted spoon, remove meat from pot to a bowl and let cool.

  7. Shred meat with fingers then return meat back to pot along with stewed tomatoes, carrots, onion, celery, barley, parsley, salt and pepper.

  8. Cover and simmer about 2 hours or until vegetables are tender. Makes 6 to 8 servings.

Nutrition Information

Serving Size

Leave a Reply

Your email address will not be published.

Buy Now, Pay Later Learn More