Beef And Barley Soup Recipe

Name: Beef And Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. beef chuck; 8 c. water; 2 beef or vegetable bouillon cubes; 6 carrots, peeled and chopped; 1 large onion, chopped; 3 large celery ribs, chopped; 1/2 c. pearl barley; 1 tsp. salt; 1/4 tsp. pepper; 2 c. chopped fresh spinach or Swiss chard (optional)

Servings: persons

1 1/2 lb. beef chuck
8 c. water
2 beef or vegetable bouillon cubes
6 carrots, peeled and chopped
1 large onion, chopped
3 large celery ribs, chopped
1/2 c. pearl barley
1 tsp. salt
1/4 tsp. pepper
2 c. chopped fresh spinach or Swiss chard (optional)

1
In a 5 or 6-quart soup kettle or Dutch oven, combine beef, water and bouillon cubes.
2
Heat to boiling; skim off foam.
3
Reduce heat to medium-low; cover and simmer 1 hour.
4
Remove beef and cut into bite-size pieces, discarding any bone and fat.
5
Return beef to pot.
6
Add carrots, onion, celery, barley, salt and pepper. Heat to boiling.
7
Reduce heat to medium-low; cover and simmer for 30 to 40 minutes, until barley is tender.
8
Stir in spinach (or Swiss chard) last 15 minutes of cooking time, if desired.

661

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 lb. beef chuck, 8 c. water, 2 beef or vegetable bouillon cubes, 6 carrots, peeled and chopped, and more.

Yes, Beef And Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef And Barley Soup

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