Bob Soup (beef, Onion, Barley) Recipe

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BOB Soup (Beef, Onion, Barley)

Loey Krause

By
@SewinLady

To make it easier and quicker, you can use beefy onion soup mix instead of bullion and sauteed onions.


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Rating:
★★★★★ 1 vote
Serves:
4
Prep:
15 Min
Cook:
2 Hr

Ingredients

1-3 lb
stew or soup beef, cut up into small pieces
1 tsp
salt
2 qt
water
2
beef buillion cubes
4-6
yellow onions, sliced
1/2 c
butter
1/2 c
barley
1/2 c
dry white wine

Step-By-Step

1Cut up beef into small pieces (1/2 to 1 inch cubes)
Brown in large Dutch oven, add salt to taste.
Add 2 quarts water, and 2 bullion cubes. Simmer gently on low to medium heat.

2Slice 4-6 yellow onions, separate pieces.
Place onions in large pan with ½ cup butter and sauté until transparent.
Add pepper to taste

3Add onions to meat.
Continue to simmer over low to medium heat.

4Add ½ cup barley.
Simmer soup gently until meat is tender and barley is cooked. (regular barley may take 1½ hours to cook)

5Add ½ cup dry white wine to hot soup.

6Serve with good bread. (French or Italian, or other white bread with a decent crust.)

About this Recipe

Course/Dish: Beef Soups
Other Tag: Healthy
Hashtag: #Comfortfood