Recipe by RUSTEE
"The best beef barley soup. Thickens with just the barley. Tastes best in the slow cooker. Serve topped with parmesan cheese and with a salad."
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cubed beef chuck roast
beef bouillon, crumbled
1 (8 ounce) can
uncooked pearl barley
salt and pepper to taste
This recipe is YUMMY!!!! I made it on a Friday, but then my husband walked in with a pizza for supper. So we had the pizza instead. (I did sample the soup and it was good but a little thin and needed some additional spices. I added some thyme and garlic powder - much better.) Anyways, I put the soup away to eat the next day. On Saturday when I took it out, it was way thicker and was REALLY GOOD. Everybody loved it. There was one serving left over which I had for breakfast on Sunday, and I must say that Sunday was the best day for it yet. The tate and texture were outstanding.
One thing I might do differently next time would be to use round steak cubes rather than chuck so the meat would be more tender. This was no fault of the recipe, I just like softer beef in my soups. I will definitely be making this again.
I was looking for a good beef and barley recipe and this just didn't suit me. The barley soaked up all the flavor from the tomatoes, I don't care for tomatoes but put them in anyway. It really didn't have any other flavor to me at all, the barley didn't soak up the beef flavor. Going to omit the tomatoes next time and add in some spices instead.
Just wonderful! I did add a bit of red wine,fresh thyme, bay leaf, minced garlic, and carrots to the beef broth. I also browned the beef before I put everything into the crockpot. Thank You!
Great Thick soup that was easy to prepare. Various vegies can be added to taste(carrots,celery,etc) and additional broth or reduced barley for a thinner soup. Garlic and thyme are great additions.
This recipe is so incredibly easy - my family loved it. It's very healthy, and that's a big plus. I added carrots and celery at the beginning, and also sliced fresh mushrooms the last hour. Next time, I will add more barley, maybe even double it. The taste was rather bland, so I too will add garlic, or Italian seasonings, or maybe a bay leaf or two. Parmesan cheese really improved the taste, even without the other seasonings. Definitely a recipe that I'm going to make many more times.
I cooked my barley according to package directions, rinsed with water and added it to the soup an hour before serving. Cooking and rinsing takes the starch out and it won't over thicken soup.Added a chopped carrot and mushrooms and total 8 cups water.
Would make again quick and easy!
Great recipe! I love the way it thickens up and the beef is so tender. I did add celery, carrots, onions, and garlic. Also added a bit of red wine. Very good and filling.
This is just what I was looking for. A beef barley soup that is self-thickening and has a wonderful hearty taste that kids and adults love. All you need is a salad and crusty french bread. Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Italian Beef Barley Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 250
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