Melanie's Beef Barley Soup Recipe - Allrecipes.com
Melanie's Beef Barley Soup Recipe

Melanie's Beef Barley Soup

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"This soup will warm you up and fill you up too."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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Directions

  1. Season beef stew chunks with salt and pepper to taste. Place seasoned beef in a large soup pot. Add 2 tablespoons of oil and saute for 5 minutes on high heat. Remove meat. Add 2 more tablespoons of oil to pot and add onions, carrots and mushrooms. Saute for 5 minutes, stirring often. Add garlic and thyme to pot and saute for 3 more minutes.
  2. Add the chicken broth and 3 cups of water to pot. Add the frozen mixed vegetables, potatoes and barley. Season with salt and pepper to taste. Stir all together and bring to a boil. Cover pot, reduce heat to low and simmer for 1 to 1 1/2 hours.
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Reviews More Reviews

Most Helpful Positive Review
Mar 06, 2003

This soup was so good I couldn't sit still and eat it! I am a picky eater however and I don't care for lots of things so I left out the mushrooms, thyme and mixed vegies, I just added extra carrots and potatoes. I also added a little extra liquid at the end as it got real thick. I served it with crusty bread and a fruit salad-awesome!

 
Most Helpful Critical Review
Feb 25, 2009

Felt the soup didn't have a lot of depth to it. I added a tin of crushed tomatoes and about a tablespoon each of thyme, parsley and a couple of bay leaves, let it simmer for an extra couple of hours then it was good to go. Good base recipe but needed the extra herbs. Thanks.

 
Mar 02, 2006

My family loved this! I did make some slight changes though. I omitted the frozen vegetables and instead added a handful of fresh string beans snapped into small pieces. I also added a tablespoon and a half of chicken boullion (granules)for a little more flavor. This recipie was easy, healthy & hearty. Thanks!

 
Oct 19, 2006

Really nice soup. I didn't use mushrooms (hubby hates them) and I honestly didn't miss them. I did find that the beef taste needed a bit of a boost so right at the end of cooking I added a shot of beef base concentrate. That was exactaly what the receipe needed. Next time I think I will start with 3 cups of chix stock and 2 cups of beef stock to approximate what I did this time.

 
Feb 23, 2005

My husband says he’s a meat and potato man. He says soup doesn’t fill him up. He likes this!!!! I sauté the vegetable along with the meat and warm the broth in the same pan to use the drippings. This is definitely a keeper. This works great in a crock pot.

 
Feb 04, 2008

i thought this soup was really good. i cooked the barley first because i didn't have the quick cooking kind. i also added some celery and a little more chicken broth at the end because i thought the soup was too quick. yum.

 
May 27, 2010

I used 4 cups of beef broth instead of the water.

 
Oct 08, 2007

As with all recipes, I first try them 'as is' even if I've read other reviewers' comments. The soup is thick, almost no broth, not as flavorful and the beef is still chewy though the vegies are perfect. Next time, I stewed the beef in advance so it holds its shape but falls apart when bitten into, adding it and the juices in last 20 min to warm and integrate. I used 4 cups of beef broth and 3 cups of water. I prefer more carrots, so I used 2 cups and omitted the mushrooms and frozen vegies. It was perfect. I still give Melanie kudos for providing a good base recipe!

 

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Nutrition

  • Calories
  • 404 kcal
  • 20%
  • Carbohydrates
  • 28 g
  • 9%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 23.5 g
  • 36%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 20.8 g
  • 42%
  • Sodium
  • 85 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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