Beef Barley Soup Recipe
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Beef Barley Soup

By: Taste of Home's Fast Family Favorites 
"This delicious soup brimming with tasty and colorful ingredients is so comforting on a crisp autumn day."

This Kitchen Approved Recipe has an average star rating of 4.7 Rate/Review | Read Reviews (121)

 

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Original Recipe Yield 12 servings (3 quarts)
 

Ingredients

  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1 tablespoon butter or margarine
  • 4 cups beef broth
  • 4 cups water
  • 2 cups chopped cooked roast beef
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup quick-cooking barley
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 cup frozen peas

Directions

  1. In a soup kettle or Dutch oven, saute carrot, celery and onion in butter until tender, about 5 minutes.
  2. Add the broth, water, beef, tomatoes, barley, salt, pepper, basil and oregano; bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Add the peas. Simmer, uncovered, for 5 minutes.

Footnotes

  • © 2002 Reiman Media Group, Inc.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Feb. 23, 2008 by wendiane   view full review
I used regular barley and 1 lb. beef shank (uncooked), added 1 1/2 tsps. of worchestershire...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jan. 6, 2008 by Mihaela   view full review
This recipe is fantastic! I did make a couple of changes though - I skipped the tomatoes...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jan. 20, 2009 by Nik and Ryan   view full review
This Soup was easy to prepare and very tasty. I used stew beef (uncooked) about 1.5 lbs. I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Feb. 1, 2008 by mz. pat   view full review
I recently made this soup, and it was fabulous. Only changes I made was to drop a couple beef...
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Mar. 3, 2008 by naples34102 Supporting Member (Click to learn more about Supporting Membership)  view full review
Using basil and oregano in a soup like this was a first for me and I wanted to try something...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jan. 30, 2008 by FIFILABOUCHE   view full review
Very good. I used regular barley and let it simmer for 2 hours. I didn't have any leftover...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Dec. 3, 2008 by sanzoe Supporting Member (Click to learn more about Supporting Membership)  view full review
Awesome!!!! My brother in law deemed this the best vegetable beef soup yet! I did add a can...
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Oct. 6, 2008 by MM   view full review
very good, I used 6 cups of water in place of the beef broth (used 4 beef bullion cubes) and...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Sep. 18, 2008 by Old Hottie   view full review
Smash hit! Even my husband loved it. He's not much of a soup fan. He had 2 bowls full! I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Nov. 2, 2007 by RachtheBach   view full review
I thought this was very good. I used leftover roast from the herb rubbed sirloin tip roast...

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