Real Recipes From Real Home Cooks ®

beef barley soup

(1 rating)
Recipe by
Sha Hall
Atlanta, GA

I love that this recipe is so simple and easy to change up. You can use almost any kind of vegetable like squash instead of green beans or potatoes instead of barley. My kids always loved this soup on a cold winter night.

(1 rating)
yield 6 +
prep time 15 Min
cook time 30 Min

Ingredients For beef barley soup

  • 1 lb
    80/20 ground beef.
  • 1 can
    stewed tomatoes, italian-style
  • 1 md
    onion chopped
  • 1 c
    baby carrots, those tiny peeled kind.
  • 1 can
    green beans, cut, not french style. drain 1/2 liquid.
  • 1 can
    mushrooms. the small can is fine.
  • 2 can
    beef stock.
  • 2/3 c
    barley, uncooked
  • 1 tsp
    salt
  • 1 tsp
    thyme, dried or fresh
  • 1 tsp
    basil, fresh chopped.
  • 1/2 tsp
    pepper
  • 1 c
    plus one can of water

How To Make beef barley soup

  • 1
    Use a medium sized soup pot. I put about 2T vegetable or olive oil in the pot and sautee the onions and carrots first until the carrots are almost fork tender and the onions are almost soft.
  • 2
    Add the ground beef and break it up as it cooks till browned. This is where I would add the seasoning. I use fresh from my herb garden if I can. This allows those flavors to cook right into the meat.
  • 3
    Now add your beef stock, green beans, mushrooms and stewed tomatoes. I swish in another can of water after I empty my tomatoes. Then I add another cup of water.
  • 4
    Add your barley last and stir well. Simmer on medium low heat for about 30-45 minutes or until barley puffs up nice and plump. Be sure to stir a few times while cooking so the barley doesn't just sit on the bottom. This will give you a nice thick soup. If you want to stretch it or if it's too thick just add a beef bouillion cube and more water to suit your taste. You can serve with crackers or some toasted garlic french bread.

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