Beef Barley Soup with Veggies Recipe
Beef Barley Soup with Veggies Recipe photo by Taste of Home

Beef Barley Soup with Veggies Recipe

Publisher Photo
"Once a year, I invite my relatives—about 25 people in all—for soup day to honor my late husband's birthday. I make three soups, including comforting Beef Barley Soup," writes Louise Laplante of Hanmer, Ontario. "It's loaded with chunks of beef and chopped veggies."
TOTAL TIME: Prep: 20 min. Cook: 1 hour
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 1 hour
MAKES: 8 servings

Ingredients

  • 2 pounds beef stew meat, cut into 1-inch pieces
  • 1 tablespoon canola oil
  • 5 cups water
  • 4 medium carrots, chopped
  • 4 celery ribs, chopped
  • 1 large onion, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 4 teaspoons beef bouillon granules
  • 1 teaspoon each dried oregano, thyme, basil and parsley flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup quick-cooking barley

Nutritional Facts

1-1/4 cups equals 302 calories, 10 g fat (3 g saturated fat), 71 mg cholesterol, 688 mg sodium, 26 g carbohydrate, 7 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1/2 fat.

Directions

  1. In a Dutch oven, brown meat in oil on all sides; drain. Add the water, carrots, celery, onion, tomatoes, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 50 minutes or until meat is tender.
  2. Stir in barley; cover and simmer 10-15 minutes longer or until barley is tender. Yield: 8 servings (about 2 quarts).
Originally published as Beef Barley Soup in Taste of Home February/March 2008, p62

Nutritional Facts

1-1/4 cups equals 302 calories, 10 g fat (3 g saturated fat), 71 mg cholesterol, 688 mg sodium, 26 g carbohydrate, 7 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1/2 fat.

Reviews for Beef Barley Soup with Veggies

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 12, 2014

This was a great recipe that went together easily and made plenty to have on hand for leftovers. The only ingredient adjustments I made, since my cut of beef was more than 2 lbs., were to add 2 extra cups of water and use the whole can (6 oz) of tomato paste. I also added a little more pepper for extra flavor.

MY REVIEW
Reviewed Apr. 12, 2013

I thought this was very good. I used the whole 6 oz can of tomato paste, but otherwise followed the recipe.

MY REVIEW
Reviewed Nov. 25, 2012

I didn't have barley on hand so I used lentils. I also threw in about a cup of frozen corn. Delicious - and great for those days I want stew but didn't plan far enough ahead for a crockpot recipe.

MY REVIEW
Reviewed Oct. 17, 2012

Every fall I reach for my old standby soup recipes. Yesterday I reached for my dependable Taste of Home cookbook and found this recipe. I had the ingredients so gave it a try.

Rave reviews! I made a couple adjustments:

I like a thicker broth so sprinkled 1/4 cup flour to the meat after it was browned instead of draining those drippings full of flavor. I also added 2 tablespoons of vegetable bouillon instead of beef.

I froze 3 quarts for my husband I to pull out when we want a fresh bowl of soup; gave one quart to a neighbor and had the rest for dinner.

MY REVIEW
Reviewed Jan. 12, 2012

This is very good but I did some changes. I have found to buy cheaper it is simple cooking barley (not fast) and working perfect to cook it first in a rice maker (1 cup / 4 water), turned very good. And I think need add 1 tablespoon tomato paste instead of two because for me it is little bit sour with 2. And I didn`t put diced tomatoes. It is very good to add little bit sugar when you use tomato paste it is always winning combination.

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