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Beef and Barley Soup

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.
  • Total Time
    Prep: 15 min. Cook: 2 hours 50 min.
  • Makes
    10-12 servings (3-1/2 quarts)

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.
Nutrition 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.

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Reviews

Click stars to rate
Average Rating:
  • xkarenb
    Jan 4, 2017

    Too Bland.

  • Kathyjordan
    Jan 10, 2016

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

  • gypsygirl99
    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.

  • Leahjanie
    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

  • MLabus
    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!

  • Tinkboxer
    Oct 25, 2010

    Good Fall soup :)

  • grammaberr
    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.

  • wyomingwild
    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.

  • logcabinbythelake
    Mar 27, 2009

    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.