Easy Beef Barley Soup
“This soup is really easy and takes very little time to put together. You can serve it for a leftover lunch or for supper with homemade bread, which I do on occasion.” Carole Lanthier - Courtice, Ontario
Ingredients
- 1/2 pound lean ground beef (90% lean)
- 2 large fresh mushrooms, sliced
- 1 celery rib, chopped
- 1 small onion, chopped
- 2 teaspoons all-purpose flour
- 3 cans (14-1/2 ounces each) reduced-sodium beef broth
- 2 medium carrots, sliced
- 1 large potato, peeled and cubed
- 1/2 teaspoon pepper
- 1/8 teaspoon salt
- 1/3 cup medium pearl barley
- 1 can (5 ounces) evaporated milk
- 2 tablespoons tomato paste
Reviews
An Autumn/Winter core recipe!! Soo good. I followed it to the T, except didnt have barley so I researched substitutes, and used wild rice and red beans instead. Still produced that hearty nutty taste!
Delicious, unique and healthy! My new favorite soup!
I have made this recipe many times since I initially found it about 8 months ago. I probably made it at least once or twice a month last winter. Very delicious! I use ground turkey rather than ground beef.
Kids described it as Cheeseburger soup! It was a winner at our house and went into my great recipes file! :)
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simple, cheap and healthy. We all liked it.
We thought this was great, but it need more barley. Also I didn't use the milk or tomatoe paste at the end. My husband wants it again.
This soup was so good. Would make it again.