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Make-Ahead Beef Barley Soup Recipe
Make-Ahead Beef Barley Soup Recipe photo by Taste of Home

Make-Ahead Beef Barley Soup Recipe

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"This satisfying soup is wonderful for a busy day when you want something hot in a hurry," assures Lisa Ortis of Drain, Oregon. "It makes a hearty meal with warm bread and a green salad."
TOTAL TIME: Prep: 15 min. Cook: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Cook: 40 min.
MAKES: 12 servings

Ingredients

  • 2 pounds ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 2 medium onions, chopped
  • 1/2 cup chopped celery
  • 3 cups water
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 cup quick-cooking barley
  • 2 cans (14-1/2 ounces each) diced tomatoes with garlic and onion, undrained
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon dried basil

Nutritional Facts

1 serving (1 cup) equals 198 calories, 8 g fat (3 g saturated fat), 37 mg cholesterol, 548 mg sodium, 16 g carbohydrate, 4 g fiber, 16 g protein.

Directions

  1. In a Dutch oven, cook the beef, onions and celery over medium heat until meat is no longer pink; drain. Stir in the water and broth; bring to a boil. Reduce heat. Add barley; cover and simmer for 10-20 minutes or until barley is tender.
  2. Stir in the remaining ingredients; heat through. Transfer to three 1-qt. freezer containers; cool. Cover and freeze for up to 3 months.
  3. To use frozen soup: Thaw in the refrigerator. Place in a saucepan and heat through. Yield: 3 batches (4 servings each).
Originally published as Beef Barley Soup in Quick Cooking March/April 2002, p62

Nutritional Facts

1 serving (1 cup) equals 198 calories, 8 g fat (3 g saturated fat), 37 mg cholesterol, 548 mg sodium, 16 g carbohydrate, 4 g fiber, 16 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Make-Ahead Beef Barley Soup

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 27, 2013

What size is medium? I have never been able to figure that out. Weight would be good but if you can't use or read a scale then use a tape measure and give the diameter and height.

MY REVIEW
Reviewed Jan. 19, 2012

Quick and easy soup and also inexpensive.

Next time will use a little less chop meat. Would also work with other veggies as well as I added some leftover corn and was very good.

Thanks for a delicious recipe!

MY REVIEW
Reviewed Sep. 17, 2011

It isn't often that my husband goes nuts over soup, but with this one he asked for seconds AND asked if we could have it again the next night. I added a little pepper and topped it with french fried onions. Definitely a delicious, hearty soup and great for cooler weather! I am glad it is a big recipe because that gave me plenty left to freeze for later.

MY REVIEW
Reviewed Sep. 14, 2011

I love this soup its so easy to make and is loaded with so much flavor. All the farmers love it when I bring it to them on chilly days.

MY REVIEW
Reviewed Mar. 3, 2011

Ooooh, wonderful. I halved the ingredients, omitted the celery, replacing with celery seed, and crockpot cooked it. Barley was soft in about 4 hours. Could use a little more basil to spark the flavor.

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