Recipe by MLZ
"This soup will warm you up and fill you up too."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
beef stew meat, diced into 1 inch pieces
salt and pepper to taste
fresh sliced mushrooms
1 (14.5 ounce) can
1 (16 ounce) package
frozen mixed vegetables
red potatoes, cut into chunks
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 carrots and potatoes. I also added a little extra liquid at the end as it got real thick. I served it with crusty bread and a fruit salad-awesome!
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 hours then it was good to go. Good base recipe but needed the extra herbs. Thanks.
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 tablespoon and a half of chicken boullion (granules)for a little more flavor.
This recipie was easy, healthy & hearty. Thanks!
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 shot of beef base concentrate. That was exactaly what the receipe needed. Next time I think I will start with 3 cups of chix stock and 2 cups of beef stock to approximate what I did this time.
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. This is definitely a keeper.
This works great in a crock pot.
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 the soup was too quick. yum.
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 perfect. Next time, I stewed the beef in advance so it holds its shape but falls apart when bitten into, adding it and the juices in last 20 min to warm and integrate. I used 4 cups of beef broth and 3 cups of water. I prefer more carrots, so I used 2 cups and omitted the mushrooms and frozen vegies. It was perfect. I still give Melanie kudos for providing a good base recipe!
I used 4 cups of beef broth instead of the water.
* Percent Daily Values are based on a 2,000 calorie diet.
Melanie's Beef Barley Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 404
** Calories from Fat: 212
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
A hearty beef and barley soup loaded with plenty of vegetables.
See how to make a super-simple soup with veggies and ground beef.
Chef John makes pho, the spicy Vietnamese noodle soup.