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Beef Barley Soup

4.33 Mitt(s) 3 Rating(s)3 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 5

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Level: Easy

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Description

An easy, hearty soup to warm the soul on a cold, windy day.

Ingredients

  • 2 pounds Lean Beef Stew Meat, Cut Into 1" Cubes
  • 1 Tablespoon Vegetable Oil
  • 5 cups Water
  • 4 whole Celery Ribs, Chopped
  • 6 whole Medium Carrots, Chopped
  • 1 whole Large Onion, Chopped
  • 2 cloves Garlic, Minced
  • 14-½ ounces, weight Diced Tomatoes, Undrained
  • 2 Tablespoons Tomato Paste
  • 4 teaspoons Beef Bouillon Granules (I Use Low Sodium Beef Bouillon)
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Parsley
  • ½ teaspoons Salt (optional)
  • ¼ teaspoons Black Pepper
  • 1 cup Quick-cooking Barley

Preparation

In a Dutch oven over medium heat, brown meat in the oil. Stir so that it gets browned on all sides. When meat is browned, drain off the grease. Add water, celery, carrots, onion, garlic, tomatoes, tomato paste, bouillon, oregano, thyme, basil, parsley, salt and pepper. Bring mixture to a boil. Reduce heat, cover and simmer for 50 minutes.

Stir in barley. Cover and simmer for 10-15 minutes longer or until barley is tender.

Recipe makes 8 servings (about 2 quarts).

(Recipe adapted from Taste of Home).

One Comment

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Avatar of want2cook

want2cook on 1.5.2011

yummy! I only made a couple of changes —– I used actual Beef Stock instead of water and bouillon granules. Plus I added in some dry red wine. divine! The meat was so tender and delicious! I pulled the meat out after it was brown on all sides while I sauteed the onions until soft and then added garlic for a minute or two then added carrot and celery and sauteed a minute or two, then I added in all the rest like the recipe said. Also – I had the old-fashioned pearl barley which is NOT quick-cooking, so I added it and cooked an additional hour. Actually then simmered another hour waiting for my high school son to come home and it was even better then! barley was softer. GREAT recipe! thanks!

3 Reviews

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Avatar of missnanolej

missnanolej on 9.10.2014

Tasty and hearty–almost a stew consistency. I had to add a little water at the end but that was probably because I used reg. barley, not quick cooking, which I added with the vegetables. I made a few other substitutions based on what I had on hand–used boxed stock, added some frozen peas near the end of the cooking time. This was a good late afternoon choice for dinner since I didn’t have time for a crock pot recipe.

Avatar of msblue

msblue on 5.25.2011

Good and hearty soup, but I think next time I will make my own beef broth which has a stronger flavor than bouillon or ready made stock.

Avatar of want2cook

want2cook on 1.5.2011

yummy! I only made a couple of changes —– I used actual Beef Stock instead of water and bouillon granules. Plus I added in some dry red wine. divine! The meat was so tender and delicious! I pulled the meat out after it was brown on all sides while I sauteed the onions until soft and then added garlic for a minute or two then added carrot and celery and sauteed a minute or two, then I added in all the rest like the recipe said. Also – I had the old-fashioned pearl barley which is NOT quick-cooking, so I added it and cooked an additional hour. Actually then simmered another hour waiting for my high school son to come home and it was even better then! barley was softer. GREAT recipe! thanks!

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