Dutch Oven Beef Barley Soup

Total Time

Prep: 20 min. Cook: 4 hours


9 servings (about 2 quarts)

Updated: Oct. 04, 2022
Curling is a favorite winter sport around here. And this cozy, beefy dish is one of the best Dutch oven soup recipes to warm up with after a day on the ice. —Joanne ShewChuk, St. Benedict, Saskatchewan


  • 3 meaty beef soup bones (beef shanks or short ribs)
  • 2-1/2 quarts water
  • 1 medium onion, chopped
  • 5 teaspoons beef bouillon granules
  • 1 tablespoon cider vinegar
  • 1/2 to 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 bay leaves
  • 1-1/2 cups chopped carrots
  • 1-1/2 cups chopped celery
  • 2 medium potatoes, peeled and cubed
  • 1/2 cup medium pearl barley
  • 1/2 teaspoon dried thyme
  • 1/4 to 1/2 teaspoon dill weed


  1. In a Dutch oven or soup kettle, place soup bones, water, onion, bouillon, vinegar, salt, pepper and bay leaves. Slowly bring to a boil; skim foam with a slotted spoon. Reduce heat; cover and simmer for 3-4 hours. Discard bay leaves. Set bones aside to cool; remove meat from bones and dice. Skim fat from the broth surface. Add meat, carrots, celery, potatoes, barley, thyme and dill. Cover and cook for 1 hour or until barley and vegetables are tender.