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

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
Diabetic Exchange Test Kitchen Approved
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

One 1-cup serving (prepared without salt) equals 314 calories, 15 g fat (0 saturated fat), 72 mg cholesterol, 156 mg sodium, 19 g carbohydrate, 0 fiber, 27 g 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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Reviewed Mar. 8, 2015

"Very bland, not impressed at all"

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."

Reviewed Apr. 27, 2012

"This just tasted bland to me."

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!!"

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."

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