- 2 quarts water
- 2 meaty beef soup bones
- 2 beef bouillon cubes or 2 teaspoons beef bouillon granules
- 1 pound ground beef
- 1/4 to 1/2 cup medium pearl barley
- 1 large carrot, diced
- 1 small onion, chopped
- 3 to 4 medium potatoes, peeled and diced
- 2 teaspoons garlic salt
- 1 teaspoon onion powder
- 2 teaspoons dried parsley
- 1 teaspoon salt
- 1 teaspoon pepper
- In a large Dutch oven, bring water and soup bones to a rapid boil; add bouillon. Stir in ground beef in small amounts. Reduce heat; cover and simmer 1-1/2 hours or until the meat comes easily off the bones.
- Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables are tender. Yield: 10-12 servings (about 2 quarts).
Reviews for Ground Beef Barley Soup
Sort By :
"The green is parsley.Who uses a scale to make soup? Good grief, if you dont like the recipe, move on already."
"I have a major problem with small medium and large when listed in a recipe for a vegetable. What size is a medium potato? It seems that most people have never heard of scales. You can use them to tell exactly how much of something is needed. That way no one makes beef barley potato soup or doesn't have enough potatoes. Scales are cheap and you can get electronic scales at walmart for a very reasonable price."
"I took out the carrots and added peas and corn and it was really good. The entire family enjoyed. I would probably add more barley next time."
"it was good tasted just like in restaurants. I just didnt add the parsley or inion powder. But came out just as good."
" The green you see are green onions..Alot of recipes dont add it as an ingredient because it is usually used as a garnish. "