Beef and Barley Soup III

Beef and Barley Soup III


"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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servings 230 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 230 kcal
  • 12%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 20.1g
  • 6%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 115 mg
  • 5%

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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  1. In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
  2. Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.



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...

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 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 lef...

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 d...

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...

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 garli...

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, m...

YUMMM! 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.

Very good. I added mushrooms as well. My husband loved it !!!! thanks S.