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Beef Barley Soup Recipe

Beef Barley Soup Recipe photo by Taste of Home

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Senior Recipe Editor Sue Jurack shares her recipe for a delicious soup brimming with tasty and colorful ingredients. "It's so comforting on a crisp autumn day," she relates.

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Beef Barley Soup Recipe

Prep: 10 min. Cook: 30 min.

Yield: 8 Servings

10 30 40

Ingredients

1/2 cup each chopped carrot, celery and onion
1 tablespoon butter
4 cups beef broth
4 cups water
2 cups chopped cooked roast beef
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup quick-cooking barley
1-1/2 teaspoons salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/2 cup frozen peas

Directions

In a Dutch oven, saute the carrot, celery and onion in butter until tender, about 5 minutes. Add the broth, water, beef, tomatoes, barley, salt, basil, oregano and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Add the peas. Simmer, uncovered, for 5 minutes. Yield: 8 servings (3 quarts).

Cooking for 2: Beef Barley Soup

Nutritional Facts 1-1/2 cups equals 199 calories, 4 g fat (2 g saturated fat), 36 mg cholesterol, 1,004 mg sodium, 23 g carbohydrate, 6 g fiber, 18 g protein.

Originally published as Beef Barley Soup in Quick Cooking September/October 1998, p61

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Reviews for Beef Barley Soup

Beef Barley Soup

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Reviewed on Mar. 27, 2012 by rudylenak

GOOD

Reviewed on Mar. 05, 2012 by angelawati

I've had a difficult time finding beef soup recipes that taste flavorful to me. This recipe is very delicious and not complicated to make. I used 1/2 cup millet in place of the barley to make it gluten free and threw in some frozen green beans in addition to the other veggies. It is wonderful and I'm recommending this recipe to friends.

Reviewed on Nov. 25, 2011 by rudylenak

Good soup!

Reviewed on Oct. 31, 2011 by MichMajor

This soup was amazing!!! I LOVED IT!!! :P

Reviewed on Sep. 16, 2010 by beafluck

This is the best soup ,i have ever made.I have been making this recipe for about a year.Delicious!!

Reviewed on Apr. 27, 2010 by therchler

we love it. everybody that i share this with requests the recipe.