Beef Barley Soup

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Ingredients:
11
Yields:
2 quarts
Serves:
8
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ingredients

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directions

  • In a soup kettle, combine ribs, water, tomatoes, onion, salt if desired and pepper; bring to a boil over medium heat. Reduce heat: cover and simmer for 1-1/2 to 2 hours or until meat is tender.
  • Remove ribs; cool.
  • Skim fat. Remove meat from bones and cut into bite-size pieces; return to broth.
  • Add carrots, celery and cabbage; bring to a boil.
  • Reduce heat; cover and simmer 15 minutes.
  • Add barley; return to a boil.
  • Reduce heat; cover and cook 10-15 minutes or until barley and vegetables are tender.
  • Add parsley.

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Reviews

  1. This a very tasty, stick-to-your-ribs soup. I added more water than the recipe calls for because I found it to be a little too thick for my likes.
     
  2. I know summer is not the usual time to make soups but here in Ontario this summer, the weather has'nt been the greatest so soup really appealed to me. I did up to step 3 the first day and put it in the fridge. The next day I skimmed off the fat and carried on with the recipe. The only things I did differently from the recipe was I used beef shank (I had that on hand) instead of the short ribs and I also added a packet of Oxo beef bouillon. I found that the soup was a little thick (I think another reviewer commented on this) so the next time I would really cut down on the barley. But I must say, the soup was very easy to make and well worth the effort. I really enjoyed it. Thanks for an easy soup recipe that I will definitely make again.
     
  3. Thank you for your wonderful recipe. I had not had beef barley soup in a long time and it tasted so good.
     
  4. I''ve made it several times already this winter and enjoyed it so very much low sodium helps a lot but did cut down on the barley somewhat but great otherwise.....thanks
     
  5. So, so easy and a solid basic recipe. I did use short ribs the first time, but now use cheap bone-in pot roast instead - more meat, as the boys requested. Seasoned my roast generously with adobo seasoning and browned before adding liquid. Added one tub of Knorr concentrated beef stock to the water. In place of the carrots, celery and cabbage I used Publix brand frozen soup veggies with tomatoes, okra, limas, etc. I've also added diced zucchini, frozen corn, frozen peas, and diced potatoes. I love how easy it is to substitute ingredients according to what's on hand - this will be served on a regular basis in our home!
     
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With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.
 
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