Dilly Beef Barley Soup Recipe

Publisher Photo

Dilly Beef Barley Soup Recipe

Be the first to add a review
Publisher Photo
My mother and grandmother were wonderful cooks who taught me to create foods that were both attractive and full-flavored. This soup from Mom meets those requirements nicely.
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Cook: 4 hours
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Cook: 4 hours

Ingredients

  • 3/4 cup dried baby lima beans
  • 1/2 cup dried yellow split peas
  • 1/2 cup dried green split peas
  • 4 medium carrots, sliced
  • 4 celery ribs, sliced
  • 3 quarts water
  • 2 pounds boneless beef short ribs, cut into 1-inch cubes
  • 2 medium onions, chopped
  • 3/4 cup medium pearl barley
  • 5 chicken bouillon cubes
  • 4 medium potatoes, peeled and cubed
  • 1 tablespoon chopped fresh dill or 1 teaspoon dill weed
  • 1-1/2 teaspoons salt, optional
  • 1/4 teaspoon pepper

Directions

In a Dutch oven or soup kettle, combine beans, peas, carrots, celery and water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Add beef, onions, barley and bouillon; bring to a boil.
Skim foam. Reduce heat; cover and simmer for 2 hours or until meat and beans are tender. Add potatoes and simmer for 20 minutes. Add dill, salt if desired and pepper; cook for 5 minutes. Yield: 15 servings (3-3/4 quarts).
Originally published as Dilly Beef Barley Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p14

Nutritional Facts

1 cup: 0g saturated fat (0 sugars, 0 fiber).

  • 3/4 cup dried baby lima beans
  • 1/2 cup dried yellow split peas
  • 1/2 cup dried green split peas
  • 4 medium carrots, sliced
  • 4 celery ribs, sliced
  • 3 quarts water
  • 2 pounds boneless beef short ribs, cut into 1-inch cubes
  • 2 medium onions, chopped
  • 3/4 cup medium pearl barley
  • 5 chicken bouillon cubes
  • 4 medium potatoes, peeled and cubed
  • 1 tablespoon chopped fresh dill or 1 teaspoon dill weed
  • 1-1/2 teaspoons salt, optional
  • 1/4 teaspoon pepper
  1. In a Dutch oven or soup kettle, combine beans, peas, carrots, celery and water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Add beef, onions, barley and bouillon; bring to a boil.
  2. Skim foam. Reduce heat; cover and simmer for 2 hours or until meat and beans are tender. Add potatoes and simmer for 20 minutes. Add dill, salt if desired and pepper; cook for 5 minutes. Yield: 15 servings (3-3/4 quarts).
Originally published as Dilly Beef Barley Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p14

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forDilly Beef Barley Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review