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Beef Barley Soup
Prep Time
25 mins
Cook Time
2 hrs 30 mins

I have been making this recipe for Beef Barley Soup for well over 30 years.

Course: Soup
Cuisine: American
Keyword: barley, beef, Soup
Servings: 8 Servings
: 153 kcal
  • 1 tablespoon vegetable oil
  • 1 pound beef stew meat, cut into 1 inch cubes
  • 8 cups water
  • 2 cubes beef-flavored bouilllon cubes
  • 1/2 cup hot water
  • 1 14-oz can stewed tomatoes
  • 1 cup carrots, pared and sliced
  • 1 cup chopped onion
  • 1 cup sliced celery
  • 1/2 cup barley
  • 1/4 cup finely chopped fresh parsley
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pepper
  1. In a large saucepan, heat oil over medium heat. Add beef; cook stirring often, until browned. Add 8 cups water. Bring to a boil. Reduce heat, cover and simmer 1 hour or until meat is fork-tender.

  2. With a slotted spoon, remove meat to a bowl. With two forks, shred meat; set aside.

  3. In cup, dissolve bouilllon in the 1/2 cup hot water. Add to sauce pot with tomatoes, carrots, onion, celery, barley, parsley, salt and pepper. Stir in meat. Covet and summer 1 1/2 to 2 hours or until vegetables are tender.

Nutrition Facts
Beef Barley Soup
Amount Per Serving (1 g)
Calories 153 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 35mg12%
Sodium 214mg9%
Potassium 374mg11%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 2g2%
Protein 15g30%
Vitamin A 2888IU58%
Vitamin C 5mg6%
Calcium 41mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.