Back to Beef and Barley Soup

Print Options

 
 

Card Sizes

 
 
 
 Print
Beef and Barley Soup Recipe

Beef and Barley Soup Recipe

I love this recipe because it's so easy to prepare. It allows me time to play with my two children - Avery, 4, and Sarah, 2 - or work on craft projects. I usually serve it with crusty bread and a crisp green salad.
TOTAL TIME: Prep: 15 min. Cook: 2 hours 50 min. YIELD:10-12 servings

Ingredients

  • 1 tablespoon canola oil
  • 2 pound beef short ribs
  • 2 medium onions, coarsely chopped
  • 3 large carrots, sliced
  • 3 celery ribs, sliced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 8 cups water
  • 4 teaspoons chicken bouillon granules
  • 1/3 cup medium pearl barley

Directions

  • 1. In a Dutch oven, heat oil over medium-high heat. Brown ribs. Add the onions, carrots, celery, tomatoes, water and bouillon; bring to a boil.
  • 2. Cover and simmer for 2 hours or until beef is tender. Add barley; cover and simmer 50-60 minutes longer or until the barley is tender. Yield: 10-12 servings (3-1/2 quarts).

Reviews for Beef and Barley Soup

Sort By :
MY REVIEW
Kathyjordan
Reviewed Jan. 10, 2016

"OK recipe. High in cholesterol per the nutritional calculator I had analyze it."

MY REVIEW
gypsygirl99
Reviewed Jan. 24, 2014

"I have made this soup several times and use beef shanks, cheaper than short ribs, and receive many compliments. The soup is very tasty."

MY REVIEW
Leahjanie
Reviewed Mar. 1, 2012

"I haven't made the soup yet just found it on while roaming but it does sound good other than the tomatoes myself and husband and 4 sons do not like tomatoes and i was just woundering if it had a tomatoe taste to it cause if so it would be a waste for me to make just asking? thanks"

MY REVIEW
MLabus
Reviewed Feb. 12, 2012

"The genius of this recipe lies in the bone-in short ribs, I refer to as flavor missiles. The chicken bullion granules boiled with the ribs makes for a amazing broth. Unlike the previous reviews I added the entire 28oz of tomatoes. In fact I added 2 tbls of tomato paste to give it a nice deep rich base. FANTASTIC flavor. a tsp of basil, tyme, and oregano for personal touch and I'm telling you. Excellent soup!"

MY REVIEW
Tinkboxer
Reviewed Oct. 25, 2010

"Good Fall soup :)"

MY REVIEW
grammaberr
Reviewed Dec. 20, 2009

"I WISH SOME ONE WOULD ADD THE NUTRITIONAL FACTS TO THIS SOUP, BUT CHANCES ARE I'LL MAKE IT ANYWAY. IT SOUNDS SOOOOOO GOOD."

MY REVIEW
wyomingwild
Reviewed Nov. 15, 2009

"Ihave been making this soup since I first saw the recipe, many years ago. I do modify it a little, like Cabin's review. I have always used less tomatoes and more barley. We love this soup and it has been a favorite for many years."

MY REVIEW
logcabinbythelake
Reviewed Mar. 27, 2009

"My family liked the soup, but they thought it had too many tomatoes. Next time I will use a 14.5 oz. can and not the 28 oz. can. Also, my husband recommending adding more barley."

Loading Image