Beef Barley Soup

Name: Beef Barley Soup
Prep time: 30 min
Cook time: 1 h 55 min
Total time: 2 h 25 min
Yield: 8 servings (2 quarts).
Ingredients: 2 pounds bone-in beef short ribs; 5 cups water; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 medium onion, chopped; 1 to 1-1/2 teaspoons salt, optional; 1/8 teaspoon pepper; 2 cups sliced carrots; 1 cup sliced celery; 1 cup chopped cabbage; 2/3 cup quick-cooking barley; 1/4 cup minced fresh parsley

When most folks think of barley, they picture it served up in a delicious soup. I'm no exception! This is a hearty soup that's a meal in itself.—Jan Spencer, McLean, Saskatchewan

Ingredients

2 pounds bone-in beef short ribs
5 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1 to 1-1/2 teaspoons salt, optional
1/8 teaspoon pepper
2 cups sliced carrots
1 cup sliced celery
1 cup chopped cabbage
2/3 cup quick-cooking barley
1/4 cup minced fresh parsley

Directions

In a soup kettle, combine ribs, water, tomatoes, onion, salt if desired and pepper; bring to a boil over medium heat. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Remove ribs; cool. Skim fat.
Remove meat from bones and cut into bite-size pieces; return to broth. Add carrots, celery and cabbage; bring to a boil. Reduce heat; cover and simmer 15 minutes.
Add barley; return to a boil. Reduce heat; cover and cook 10-15 minutes or until barley and vegetables are tender. Add parsley.

Nutrition Facts

1 cup: 314 calories, 15g fat (0 saturated fat), 72mg cholesterol, 156mg sodium, 19g carbohydrate (0 sugars, 0 fiber), 27g protein. Diabetic Exchanges: 3 meat, 1 starch, 1 vegetable.

Originally published as Beef Barley Soup in Taste of Home October/November 1996

Reviews

Click stars to rate

Average Rating:

Mshell5701

Mar 8, 2015

Very bland, not impressed at all
kblackbird

Feb 11, 2015

This was great, but I used Italian-seasoned canned tomatoes and added a shake of extra herbs. Next time I'll make it with beef chuck roast instead of the short ribs.
jwasson

Apr 27, 2012

This just tasted bland to me.
twilaroos

Feb 10, 2011

This soup is very good! I make it as often as I can...it goes very quickly! The only thing I do different is I leave out the cabbage, personal preference. I just add alittle more of the carrots and celery. Very, very tasty!!
kathryn333

Feb 28, 2010

A Good Hardy Soup. Full of flavor and it smells so good. All you need is biscuits or dark bread on the side.
kastalos

Oct 16, 2009

Jan your the best. Soup was great