Recipe by BarbCA
"This is what I consider the ultimate beef soup. Great on a frosty day. For beef stock, I use 2 1/2 quarts water and 6 teaspoons beef base. Also, use inexpensive red wine. No need for the good stuff here, and cheaper actually works better! Try with leftover pot roast."
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1 1/2 cups
fresh thyme, chopped
diced cooked beef
1 1/2 cups
salt and pepper to taste
This is a wonderful, easy, hearty soup. I tried it once w/o the wine and got raves when I shared it with an ailing friend. The second time with the wine it was even better! A great use for leftover beef. Great with crusty french bread and a salad. Next day even better!
A fantastic soup. I found that 3/4 c of barley made it very thick. I would cut it down next time to 1/2 to 2/3 c. The wine difinitely gives it a nice flavour.
This soup was quite hearty, so I increased the beef stock to 12 cups from 10. Also, the recipe ingredients did not list the Bay Leaf, although the instructions do. Also, the instructions don't tell you when to use the garlic that is listed in the ingredients, so I sauteed it with the celery, onions and carrots. I used Campbell's Beef Broth (Low Sodium a must!) in the boxes, NOT the cans...I didn't want the tinny taste that usually stems from a can.
Was a good soup, but I imagine that it will be much more flavourful the next day.
Great recipe, excellent flavour.
In my opinion it doesn't need the browning sauce. And there was no measurement for a seasoning sauce - didn't know what it was, so didn't use that either.
I did substitute some of the broth with left over roast beef gravy for better flavour. Plus I just didn't want to waste anything.
From that point I just put everything in the crockpot except for potatoes - it's quite hearty enough without them - and cooked on low for about 8 hours.
Makes a ton of soup which suits me well as I try to have as many meals in the freezer as possible to suit my busy life.
Just as a postscript - I think the importance of sautéing vegetables for any soup is sometimes under-rated. It's a step that imparts so much flavour, and really doesn't take that much time.
Love the cabbage and red wine in this recipe! I also added one can of petite diced tomatoes (undrained), and I doubled all of the veggies except potato (which I actually halved & used red potato). Used dried italian herb mix instead of thyme, increased broth by a few cups, and did not use browning sauce. Oops! Bought regular pearlized barley instead of quick-cooking... had to simmer extra half-hour, but it was excellent nonetheless! I used Xmas dinner's left-over prime rib for the beef, ooooh yummy.
Great recipe, although some proofreading from the submitter would have been a good idea. The ingredients list is missing the BAY LEAF and the directions is missing the GARLIC. I forgot the garlic and it tasted fine. I would recommend a bit more beef stock since the soup turns out very chunky. You don't really need to add salt if you get regular not low-sodium beef broth. Overall great classic recipe.
I left out the cabbage so that my daughter would eat it ! I did it in the crockpot for 4 hours on high and it was great.
I loved this recipe, but, I did modify, only slightly. I took about six cups of water , and dissolved two packets of SODIUM FREE HERBOX Instant Broth Seasoning, Beef Flavor, no MSG, no Gluten, made by Hormel Foods. I also pressure cooked some stew beef and used that, and the liquid from that, to add to my huge pot. I doubled everything, and did not add the barley until everything else was in there. Oh, and instead of wine, I used a really dark double dunken beer, one bottle. Made enough for an army, so I froze some for later! Hearty soup, didn't miss the sodium at all!
* Percent Daily Values are based on a 2,000 calorie diet.
Beef and Barley Soup III
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 84
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