Beef Barley Soup Recipe

Name: Beef Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lb. beef short ribs; 2 Tbsp. oil; 7 c. water; 1 (16 oz.) can tomatoes; 1 large onion, sliced; 2 beef bouillon; 1 1/2 tsp. salt; 1 tsp. dried basil; 1/2 tsp. Worcestershire sauce; 2 c. sliced carrots; 1 c. sliced celery; 2/3 c. quick cooking barley; 1/2 c. chopped green pepper; 1/4 c. parsley

Servings: persons

2 1/2 lb. beef short ribs
2 Tbsp. oil
7 c. water
1 (16 oz.) can tomatoes
1 large onion, sliced
2 beef bouillon
1 1/2 tsp. salt
1 tsp. dried basil
1/2 tsp. Worcestershire sauce
2 c. sliced carrots
1 c. sliced celery
2/3 c. quick cooking barley
1/2 c. chopped green pepper
1/4 c. parsley

1
In a large kettle or Dutch oven, brown short ribs in hot oil over low heat; drain well.
2
Stir in water, undrained tomatoes, onion, bouillon, salt, basil and Worcestershire sauce.
3
Cover; simmer 1 1/2 hours.
4
Stir in carrot, celery, barley, green pepper and parsley.
5
Cover; simmer for 45 minutes.
6
Remove ribs; when cool enough to handle, cut off meat and coarsely chop.
7
Discard bones.
8
Skim fat from soup.
9
Return meat to soup; heat through. Season to taste with salt and pepper.

989

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 14 ingredients. The key ingredients include: 2 1/2 lb. beef short ribs, 2 Tbsp. oil, 7 c. water, 1 (16 oz.) can tomatoes, and more.

Yes, Beef 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 Barley Soup

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