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 lbs short rib of beef; 5 cups water; 1 (16 ounce) can tomatoes, cut up; 1 large onion, sliced; 1 tablespoon instant beef bouillon granules; 2 teaspoons salt; 3/4 teaspoon dried basil, crumbled; 2 cups sliced carrots; 1 cup sliced celery; 3/4 cup chopped green pepper; 2/3 cup quick-cooking barley; 1/4 cup snipped parsley

Servings: persons

2 lbs short rib of beef
5 cups water
1 (16 ounce) can tomatoes, cut up
1 large onion, sliced
1 tablespoon instant beef bouillon granules
2 teaspoons salt
3/4 teaspoon dried basil, crumbled
2 cups sliced carrots
1 cup sliced celery
3/4 cup chopped green pepper
2/3 cup quick-cooking barley
1/4 cup snipped parsley

1
In Dutch oven slowly brown short ribs on all sides; drain off excess fat.
2
Add water, undrained tomatoes, onion, bouillion granules, salt, and basil.
3
Simmer, covered, for 1-1/2 hours.
4
Add carrots, celery, green pepper, barley, and parsley.
5
Simmer, covered, 45 minutes more.
6
Remove meat and bones.
7
Chop meat; discard bones.
8
Skim excess fat from soup.
9
Return meat to soup; heat through.

669

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 lbs short rib of beef, 5 cups water, 1 (16 ounce) can tomatoes, cut up, 1 large onion, sliced, 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

How did you like this recipe?

Frequently Asked Questions