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Melanie's Beef Barley Soup


"This soup will warm you up and fill you up too."
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servings 404 cals
Original recipe yields 10 servings


  • Calories:
  • 404 kcal
  • 20%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 20.8 g
  • 42%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 85 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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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Read all reviews 57
  1. 66 Ratings

Most helpful positive review

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 car...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

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 car...

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 tables...

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 sho...

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....

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...

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 ...

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

Great recipe. We loved it. A definite keeper. No need to change anything.

doubled the broth and it was still stewy, so added a little more while it simmered and voila, soupy. sweet potato instead of white, added celery and parsley and oregano. turned out very colourfu...