You are here: HomeRecipesSoupsBeef & Barley Soup
This is one of my favorite hearty soups.Beef & Barley Soup

When I made beef stew or braised beef I always made  way more beef than I knew would be used so that I would have leftover beef with which to make beef and barley or vegetable beef soup.    The leftover beef and gravy from the stew or braise adds a depth of flavor to the soup that you cannot get making this soup any other way.

So.....anytime you make beef stew or a braised beef recipe, always make extra so that you can make this wonderful soup.   If you are not planning to make soup right away, freeze the leftovers for convenience.


Recipe By     : Sitara
Serving Size  : 8    Preparation Time :2:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
   --------     ------------       --------------------------------
                                         leftover stew beef and gravy
   1              cup                pearl barley -- soaked overnight
   1             medium        onion -- chopped
   2             stalk               celery -- sliced
   2             cups               diced tomatoes in juice
   2           tablespoons   parsley flakes
   1            bag                  frozen Italian vegetables, or mixed vegetables
                        salt and pepper
   1 1/2     quarts            beef stock
   2          teaspoons     oregano

Soak the barley overnight in your soup pot.   Rinse and drain the barley before you start your soup.

1. Cook Barley in stock over medium heat until puffing and tender.

2. Add vegetables, tomatoes,  seasonings and simmer till vegetables are tender.  Taste for seasoning.  .

3. Chop or tear beef in to smaller pieces and add with gravy.

4. Simmer, taste for seasoning.

I know this recipe sounds simplistic, because it is.   It's rib sticking good too!

Serve this soup with a salad and some good bread for a great meal.