Go Back
+ servings
Print

Beef Barley Soup

I have been making this recipe for Beef Barley Soup for well over 30 years.
Course Soup
Cuisine American
Keyword barley, beef, Soup
Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Servings 8 Servings
Calories 153kcal
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 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

Instructions

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

Serving: 1g | Calories: 153kcal | Carbohydrates: 13g | Protein: 15g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 214mg | Potassium: 374mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2888IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 2mg