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Beef Barley Soup Recipe

Beef Barley Soup Recipe photo by Taste of Home

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I first tasted this soup when a friend served it to our family one day after church. It's now a favorite with our family, especially our three children.—Maggie Norman, Stevensville, Montana

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Beef Barley Soup Recipe

Prep: 5 min. Cook: 2 hours 40 min.

Yield: 8 Servings

5 160 165

Ingredients

2 quarts water
2 meaty beef soup bones
2 beef bouillon cubes or 2 teaspoons beef bouillon granules
1 pound ground beef
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With Johnsonville Italian Sausage.
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1/4 to 1/2 cup medium pearl barley
1 large carrot, diced
1 small onion, chopped
3 to 4 medium potatoes, peeled and diced
2 teaspoons garlic salt
1 teaspoon onion powder
2 teaspoons dried parsley
1 teaspoon salt
1 teaspoon pepper

Directions

In a large Dutch oven, bring water and soup bones to a rapid boil; add bouillon. Stir in ground beef in small amounts. Reduce heat; cover and simmer 1-1/2 hours or until the meat comes easily off the bones.
Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables are tender. Yield: 10-12 servings (about 2 quarts).

Originally published as Beef Barley Soup in Country Ground Beef , p19

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Beef Barley Soup

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Reviewed on Feb. 27, 2013 by uwasv_waya

I have a major problem with small medium and large when listed in a recipe for a vegetable. What size is a medium potato? It seems that most people have never heard of scales. You can use them to tell exactly how much of something is needed. That way no one makes beef barley potato soup or doesn't have enough potatoes. Scales are cheap and you can get electronic scales at walmart for a very reasonable price.