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 minutesminutes
Cook Time 2 hourshours30 minutesminutes
Servings 8Servings
Calories 153kcal
Author Lynn / Turnips 2 Tangerines
Ingredients
1tablespoonvegetable oil
1poundbeef stew meat, cut into 1 inch cubes
8cupswater
2cubesbeef-flavored bouilllon cubes
1/2cuphot water
114-oz canstewed tomatoes
1cupcarrots, pared and sliced
1cupchopped onion
1cupsliced celery
1/2 cupbarley
1/4cupfinely chopped fresh parsley
1/2 teaspoonsalt
1 1/2teaspoonspepper
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.