Dilly Beef Barley Soup Recipe

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My mother and grandmother were wonderful cooks who taught me to create foods that were both attractive and full-flavored. This soup from Mom meets those requirements nicely.
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES:15 servings
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES: 15 servings


  • 3/4 cup dried baby lima beans
  • 1/2 cup dried yellow split peas
  • 1/2 cup dried green split peas
  • 4 medium carrots, sliced
  • 4 celery ribs, sliced
  • 3 quarts water
  • 2 pounds boneless beef short ribs, cut into 1-inch cubes
  • 2 medium onions, chopped
  • 3/4 cup medium pearl barley
  • 5 chicken bouillon cubes
  • 4 medium potatoes, peeled and cubed
  • 1 tablespoon chopped fresh dill or 1 teaspoon dill weed
  • 1-1/2 teaspoons salt, optional
  • 1/4 teaspoon pepper

Nutritional Facts

1 cup: 0g saturated fat (0 sugars, 0 fiber).


  1. In a Dutch oven or soup kettle, combine beans, peas, carrots, celery and water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Add beef, onions, barley and bouillon; bring to a boil.
  2. Skim foam. Reduce heat; cover and simmer for 2 hours or until meat and beans are tender. Add potatoes and simmer for 20 minutes. Add dill, salt if desired and pepper; cook for 5 minutes. Yield: 15 servings (3-3/4 quarts).
Originally published as Dilly Beef Barley Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p14

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