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Ground Beef Barley Soup

 Ground Beef Barley Soup
I first tasted this soup when a friend served it to our family one day after church. It's now a favorite with our family, especially our three children.—Maggie Norman, Stevensville, Montana
8 ServingsPrep: 5 min. Cook: 2 hours 40 min.


  • 2 quarts water
  • 2 meaty beef soup bones
  • 2 beef bouillon cubes or 2 teaspoons beef bouillon granules
  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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 of 2

Ground Beef Barley Soup (continued)

Directions (continued)

  • 2 quarts).