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Beef and Barley Soup II

Read Reviews (15)

"It is amazing that only a few ingredients can turn into something so wonderful as this. Remember, as it sits, it will thicken." — Rosemary

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

2 quarts beef stock
1 cup diced cooked beef

1 (12 ounce) package barley
ground black pepper to taste

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Directions

In a large stock pot bring beef stock to a gentle boil. Add beef and barley, reduce to simmer, cover and cook at least 1 hour.
Check the barley, as to how soft it is. You made need to add more beef stock if to much evaporates.
Add ground pepper to taste. Cook until soup reaches desired thickness.

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I didn't have beef broth so I used water, 2 beef bouillon cubes and a packet of dry onion soup mix. I only used about a cup of barley because a whole bag seemed like way too much. I also added 3 cloves of finely minced garlic, 2 diced carrots and a 2 ribs celery diced. It came out great. As it thickened I just added more water and the soup was very flavorful.

—Paula Y.

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Most Helpful Critical Review

Jan 28, 2011

Very boring but did the job of a healthy meal.

—Charissa

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18 Ratings

Apr 23, 2009

I found this recipe excellent, I added 2 cups of diced carrots,1 cup diced celery, 1 onion diced,one yellow pepper diced and about 4 cups of beef diced,2 liters of Campbells beef broth and added 2 cups of barley. as it thickended I added some water, I also added 1 teaspone of minced garlic along with fresh ground pepper

—CNCONDUCTOR41

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Apr 01, 2008

My husband gives it 5 stars, but I didn't find it as tasty so it averages to 4 stars. It's even better if you follow the suggestions below of adding the veggies and only ONE cup of barley. For those that like a healthier option, be sure to use natural/organic broth as most brands contain MSG.

—Ms. Carly

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Aug 24, 2010

Good base, added some veggies, onion, carrots, but was still a little bland for my taste, decided to try a little trick I noticed at resturant and add a little soy sauce, OMG it went from a 3 stars to 5, just make sure to use low sodium broth. It gives a rich color and adds more body to the soup. Try it you'll love it.

—DKBURN

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Dec 18, 2006

Very easy. I followed the recommendation to use 1c barley and added vegies. We used left over sirlon we had done on the grill. It was excellent!!

—WAGS5206

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Oct 13, 2009

Easy to make. Next time I will put more meat and less barley. Better the 2nd day, but needed more broth.

—Lovingmama

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Dec 03, 2007

Very simple and very tasty. Had some cooked striploin that I cut up small and added to this soup. Highly recommended whenever you have left-over cooked beef.

—Ron

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Nutrition

Calories
353 kcal
18%

Carbohydrates
45.7 g
15%

Cholesterol
28 mg
9%

Fat
9.6 g
15%

Fiber
10.3 g
41%

Protein
20.6 g
41%

Sodium
143 mg
6%

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

Nutritional Information

Beef and Barley Soup II

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 353
Calories from Fat: 86

% Daily Value *
Total Fat 9.6g 15 %
Saturated Fat 3.4g 17 %
Cholesterol 28mg 9 %
Sodium 143mg 6 %
Potassium 555mg 16 %
Total Carbohydrates 45.7g 15 %
Dietary Fiber 10.3g 41 %
Protein 20.6g 41 %
Sugars 4.3g
Vitamin A 17 %
Vitamin C 33 %
Calcium 6 %
Iron 37 %
** Thiamin 39 %
Niacin 75 %
Vitamin B6 19 %
Magnesium 30 %
Folate 10 %

* 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.