Loaded with light and fresh flavors, Chicken Pho is a fun twist on the same-old-same-old bowl of chicken noodle soup. The broth is best made ahead of time, in either a slow cooker, or on the stove top. Then allow it to cool completely and skim off any congealed fat. The poached chicken and rice noodles can also be made ahead for time saving purposes.

Recipe

Beef with Barley Soup

by Terri @ that's some good cookin' on October 13, 2011 in Soups, Stews

4.83 Mitt(s) 12 Rating(s)

+ Print Recipe

Recipe Description

Take the chill off with a warm bowl of this filling soup.

Preparation Instructions

Heat a large stock pot over medium high heat. Add the olive oil.

Brown the beef cubes for three minutes in the oil, then add the onions and garlic. Lower the heat to medium low and cook until the onions are cooked and just start to caramelize. Stir as needed to keep onions and garlic from burning. Lower heat if necessary; drizzle a little more olive oil if needed to keep food from sticking.

Add everything except the tomatoes to the pot and stir well. Increase the heat and bring the soup to a boil, then turn heat to low, cover pot, and simmer for two hours, stirring occasionally. Adjust heat as necessary to keep soup at a slow simmer. If the soup thickens too much, add a little more water or broth.

Taste to correct seasonings, then add tomatoes and simmer for another hour. Remove bay leaf before serving.

Ingredients

2 Tablespoons Olive Oil
1 pound Beef Cubes (for Stew)
1 whole Large Onion, Medium Diced
2 cloves Minced Garlic
2 whole Carrots, Smaller Ends Cut Into Rounds, Larger Ends Diced
2 whole Potatoes, Large Dice
1-½ teaspoon Seasoning Salt
1 teaspoon Sea Salt (or To Taste)
Ground Black Pepper To Taste
6 cups Beef Stock
2 cups Water Or As Needed
½ cups Pearl Barley
½ teaspoons Thyme
1 whole Bay Leaf
1 can (14.5 Oz. Size) Diced Tomatoes

12 Reviews | Be the first to review!

Reviews

katiediane on 1.7.2012

Great recipe! I didn’t have beef stock, so I used 8 c. beef broth and no water instead. It tasted great! Also, added some cut green beans, and they were delicious. Thanks for sharing this recipe!

hamadryad on 1.8.2012

This was my first ever attempt at soup, and it was a huge hit. I made a few modifications just because I am too cheap to buy spices when I often let them go to waste. Instead of the seasoning salt and bay leaf, I used a little extra salt and about 1/4 teaspoon of Italian Seasoning blend. It was insanely delicious. It smelled so good that the cats were going crazy for hours, and tasted so good there was almost nothing left in our bowls for them. Served with a loaf of crusty bread. Next time I’ll chop the vegetables a little larger, and add in a few halved green beans.

Lindsey on 1.8.2012

This is a delicious recipe!! I have already sent it to two other people. I did make a few variations: 8 cups of beef broth, 1.5 lbs. of meat, red potatoes and lots of salt & pepper. The meat was so tender- almost like pot roast. It just cut apart with my spoon. Thanks for posting this recipe!

prairieprincess on 1.9.2012

Like a hug in a bowl. Good stuff and I even forgot to add the tomatoes at the end!

sirbaldman on 1.10.2012

I made this soup on Saturday for my wife and I. I added about a pound of chopped up baby bella mushrooms. It is Tuesday and I am reheating it for supper. Next time I personally think I will add more barley and maybe eliminate the potatoes. It is a wonderful soup that I will be making again.

bubblesnak on 1.10.2012

Made this in my pressure cooker tonight. It was great. Followed the recipe except I cooked it for 30 mins under pressure for the first cooking, added tomatoes, then cooked under pressure for 20 more mins. Super fast and had the cooked all day taste. Will be adding this to our regular rotation.

sweett13 on 1.14.2012

Very good, and not difficult! Shared and will be making this again! Thanks!

Linda Hielscher on 1.16.2012

Very good soup, I did cut the amount of salt. The flavors really come together after sitting over night in the refridgerator.

Rhonda on 1.27.2012

This was EXCELLENT!!
My family is not big on soups but I tried it anyway and they emptied the pot!! Thanks!

ConnerNJaker'sMom on 2.11.2012

It was Excellent! Only thing I will change next time is I will add my tater’s later, they were little too mushy.

1 2 Next »

You must be logged in to post a review.

Related Recipes

Grilled Cauliflower Soup (Vegan)

by Holly Kirby and filed in Creamy Soups, Soups

The warming spices and smokey flavor from the grilled cauliflower will keep your insides toasty. This soup makes a great meal on its own with some crusty bread and salad or as a first course.

0.00 Mitt(s) 0 Rating(s)

Prep Time 15 Minutes

Cook Time 45 Minutes

Difficulty Easy

Servings 6

Share

Black Trumpet Mushroom & White Bean Soup with Spinach

by Holly Kirby and filed in Brothy Soups, Soups

Perfect rainy day soup and quick enough for mid-week supper! Great as a first course or as an entree with a nice spring mix salad and some wonderful crusty bread. And don’t forget about the rest of the bottle of white wine.

0.00 Mitt(s) 0 Rating(s)

Prep Time 10 Minutes

Cook Time 45 Minutes

Difficulty Easy

Servings 6

Share

Just Like Wendy’s Chili

by Patricia @ ButterYum and filed in Chili, Soups

I found this copycat recipe online—it really does taste remarkably similar to Wendy’s Chili, only it’s a bit heartier than what I usually get when I hit my local drive-thru. Be warned, this recipe makes a ton—it’ll fill a 5 1/2-quart Dutch oven almost to the rim. Add cheese or sour cream if you like, but they’re really not needed here.

0.00 Mitt(s) 0 Rating(s)

Prep Time 30 Minutes

Cook Time 1 Hour

Difficulty Intermediate

Servings 12

Share