Beef and Barley Soup Recipe

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Beef and Barley Soup Recipe photo by Taste of Home

Beef and Barley Soup Recipe

Read Reviews

I love this recipe because it's so easy to prepare. It allows me time to play with my two children - Avery, 4, and Sarah, 2 - or work on craft projects. I usually serve it with crusty bread and a crisp green salad.

Recommended: 56 Flavor-Packed Healthy Soups

MAKES:

10-12 servings

TOTAL TIME:

Prep: 15 min. Cook: 2 hours 50 min.

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VERIFIED BY Taste of Home Test Kitchen

Diabetic Exchange CONTEST WINNER

MAKES:

10-12 servings

TOTAL TIME:

Prep: 15 min. Cook: 2 hours 50 min.

Ingredients

1 tablespoon canola oil
2 pound beef short ribs
2 medium onions, coarsely chopped
3 large carrots, sliced
3 celery ribs, sliced
1 can (28 ounces) diced tomatoes, undrained
8 cups water
4 teaspoons chicken bouillon granules
1/3 cup medium pearl barley

Directions

In a Dutch oven, heat oil over medium-high heat. Brown ribs. Add the onions, carrots, celery, tomatoes, water and bouillon; bring to a boil.
Cover and simmer for 2 hours or until beef is tender. Add barley; cover and simmer 50-60 minutes longer or until the barley is tender. Yield: 10-12 servings (3-1/2 quarts).

Originally published as Beef and Barley Soup in Country February/March 1993, p47

Nutritional Facts

1 cup: 158 calories, 7g fat (3g saturated fat), 31mg cholesterol, 426mg sodium, 11g carbohydrate (4g sugars, 3g fiber), 12g protein. Diabetic Exchanges: 2 vegetable, 1 medium-fat meat, 1/2 fat.

Ingredients
Directions

1 tablespoon canola oil
2 pound beef short ribs
2 medium onions, coarsely chopped
3 large carrots, sliced
3 celery ribs, sliced
1 can (28 ounces) diced tomatoes, undrained
8 cups water
4 teaspoons chicken bouillon granules
1/3 cup medium pearl barley

In a Dutch oven, heat oil over medium-high heat. Brown ribs. Add the onions, carrots, celery, tomatoes, water and bouillon; bring to a boil.
Cover and simmer for 2 hours or until beef is tender. Add barley; cover and simmer 50-60 minutes longer or until the barley is tender. Yield: 10-12 servings (3-1/2 quarts).

Originally published as Beef and Barley Soup in Country February/March 1993, p47

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Reviews forBeef and Barley Soup

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MY REVIEW

xkarenb User ID: 2499508 259205

Reviewed Jan. 4, 2017

"Too Bland."

MY REVIEW

Kathyjordan User ID: 6897948 241448

Reviewed Jan. 10, 2016

"OK recipe. High in cholesterol per the nutritional calculator I had analyze it."

MY REVIEW

gypsygirl99 User ID: 6748210 20800

Reviewed Jan. 24, 2014

"I have made this soup several times and use beef shanks, cheaper than short ribs, and receive many compliments. The soup is very tasty."

MY REVIEW

Leahjanie User ID: 4176401 20799

Reviewed Mar. 1, 2012

"I haven't made the soup yet just found it on while roaming but it does sound good other than the tomatoes myself and husband and 4 sons do not like tomatoes and i was just woundering if it had a tomatoe taste to it cause if so it would be a waste for me to make just asking? thanks"

MY REVIEW

MLabus User ID: 6529429 38457

Reviewed Feb. 12, 2012

"The genius of this recipe lies in the bone-in short ribs, I refer to as flavor missiles. The chicken bullion granules boiled with the ribs makes for a amazing broth. Unlike the previous reviews I added the entire 28oz of tomatoes. In fact I added 2 tbls of tomato paste to give it a nice deep rich base. FANTASTIC flavor. a tsp of basil, tyme, and oregano for personal touch and I'm telling you. Excellent soup!"

MY REVIEW

Tinkboxer User ID: 5505488 13978

Reviewed Oct. 25, 2010

"Good Fall soup :)"

MY REVIEW

grammaberr User ID: 826492 34715

Reviewed Dec. 20, 2009

"I WISH SOME ONE WOULD ADD THE NUTRITIONAL FACTS TO THIS soup, BUT CHANCES ARE I'LL MAKE IT ANYWAY. IT SOUNDS SOOOOOO GOOD."

MY REVIEW

wyomingwild User ID: 1506196 48925

Reviewed Nov. 15, 2009

"Ihave been making this soup since I first saw the recipe, many years ago. I do modify it a little, like Cabin's review. I have always used less tomatoes and more barley. We love this soup and it has been a favorite for many years."

MY REVIEW

logcabinbythelake User ID: 1295101 10326

Reviewed Mar. 27, 2009 Edited Jan. 5, 2017

"My family liked the soup, but they thought it had too many tomatoes. Next time I will use a 14.5 oz. can and not the 28 oz. can. Also, my husband recommending adding more barley."