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

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When most folks think of barley, they picture it served up in a delicious soup. I'm no exception! This is a hearty soup that's a meal in itself.—Jan Spencer, McLean, Saskatchewan
TOTAL TIME: Prep: 30 min. + cooling Cook: 1 hour 55 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + cooling Cook: 1 hour 55 min.
MAKES: 8 servings


  • 2 pounds bone-in beef short ribs
  • 5 cups water
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 medium onion, chopped
  • 1 to 1-1/2 teaspoons salt, optional
  • 1/8 teaspoon pepper
  • 2 cups sliced carrots
  • 1 cup sliced celery
  • 1 cup chopped cabbage
  • 2/3 cup quick-cooking barley
  • 1/4 cup minced fresh parsley

Nutritional Facts

1 cup: 314 calories, 15g fat (0 saturated fat), 72mg cholesterol, 156mg sodium, 19g carbohydrate (0 sugars, 0 fiber), 27g protein. Diabetic Exchanges: 3 meat, 1 starch, 1 vegetable.


  1. In a soup kettle, combine ribs, water, tomatoes, onion, salt if desired and pepper; bring to a boil over medium heat. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Remove ribs; cool. Skim fat.
  2. Remove meat from bones and cut into bite-size pieces; return to broth. Add carrots, celery and cabbage; bring to a boil. Reduce heat; cover and simmer 15 minutes.
  3. Add barley; return to a boil. Reduce heat; cover and cook 10-15 minutes or until barley and vegetables are tender. Add parsley. Yield: 8 servings (2 quarts).
Originally published as Beef Barley Soup in Taste of Home October/November 1996, p8

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Mshell5701 User ID: 5259782 222351
Reviewed Mar. 8, 2015

"Very bland, not impressed at all"

kblackbird User ID: 1427193 220282
Reviewed Feb. 11, 2015

"This was great, but I used Italian-seasoned canned tomatoes and added a shake of extra herbs. Next time I'll make it with beef chuck roast instead of the short ribs."

jwasson User ID: 4886362 5439
Reviewed Apr. 27, 2012

"This just tasted bland to me."

twilaroos User ID: 4324638 28183
Reviewed Feb. 10, 2011

"This soup is very good! I make it as often as I goes very quickly! The only thing I do different is I leave out the cabbage, personal preference. I just add alittle more of the carrots and celery. Very, very tasty!!"

kathryn333 User ID: 4864110 11627
Reviewed Feb. 28, 2010

"A Good Hardy soup. Full of flavor and it smells so good. All you need is biscuits or dark bread on the side."

kastalos User ID: 4258405 12803
Reviewed Oct. 16, 2009

"Jan your the best. soup was great"

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