Dutch Oven Beef Barley Soup Recipe

5 2 2
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Dutch Oven Beef Barley Soup Recipe

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5 2 2
Publisher Photo
Curling is a favorite winter sport around here. Our Farmers' Curling Bonspiel feature hearty food like this.—Joanne ShewChuk, St. Benedict, Saskatchewan
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Cook: 4 hours
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Cook: 4 hours

Ingredients

  • 3 meaty beef soup bones (beef shanks or short ribs)
  • 2-1/2 quarts water
  • 1 medium onion, chopped
  • 5 teaspoons beef bouillon granules
  • 1 tablespoon cider vinegar
  • 1/2 to 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 bay leaves
  • 1-1/2 cups chopped carrots
  • 1-1/2 cups chopped celery
  • 2 medium potatoes, peeled and cubed
  • 1/2 cup medium pearl barley
  • 1/2 teaspoon dried thyme
  • 1/4 to 1/2 teaspoon dill weed

Directions

In a Dutch oven or soup kettle, place soup bones, water, onion, bouillon, vinegar, salt, pepper and bay leaves. Slowly bring to a boil; skim foam with a slotted spoon. Reduce heat; cover and simmer for 3-4 hours. Discard bay leaves. Set bones aside to cool; remove meat from bones and dice. Skim fat from the broth surface. Add meat, carrots, celery, potatoes, barley, thyme and dill. Cover and cook for 1 hour or until barley and vegetables are tender. Yield: 9 servings (about 2 quarts)
Originally published as Beef Barley Soup in Taste of Home December/January 2001, p48

  • 3 meaty beef soup bones (beef shanks or short ribs)
  • 2-1/2 quarts water
  • 1 medium onion, chopped
  • 5 teaspoons beef bouillon granules
  • 1 tablespoon cider vinegar
  • 1/2 to 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 bay leaves
  • 1-1/2 cups chopped carrots
  • 1-1/2 cups chopped celery
  • 2 medium potatoes, peeled and cubed
  • 1/2 cup medium pearl barley
  • 1/2 teaspoon dried thyme
  • 1/4 to 1/2 teaspoon dill weed
  1. In a Dutch oven or soup kettle, place soup bones, water, onion, bouillon, vinegar, salt, pepper and bay leaves. Slowly bring to a boil; skim foam with a slotted spoon. Reduce heat; cover and simmer for 3-4 hours. Discard bay leaves. Set bones aside to cool; remove meat from bones and dice. Skim fat from the broth surface. Add meat, carrots, celery, potatoes, barley, thyme and dill. Cover and cook for 1 hour or until barley and vegetables are tender. Yield: 9 servings (about 2 quarts)
Originally published as Beef Barley Soup in Taste of Home December/January 2001, p48

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mmbehn User ID: 498268 264596
Reviewed Apr. 12, 2017

"Love this soup!"

MY REVIEW
nana/poppa User ID: 4661852 34271
Reviewed Mar. 2, 2013

"When you cook you can use your own interpretation, and to taste."

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