Mom's Beef Barley Soup

Deb Lund


I have a family of men and they love this hearty soup. It makes alot and freezes well.

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30 Min


3 Hr


Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
The aroma in the Test Kitchen as we prepared this was nearly irresistible! We couldn’t wait until it was finished and dig in. Let's just say, we weren't disappointed one bit!


2 Tbsp
oil, margarine or butter
ribs of celery sliced
1 large
white or yellow onion diced
1/2 c
finely diced green pepper
5 large
carrots sliced into medallions
1-2 lb
stew meat cut up 1/2 in cubes. you can use round steak or a well trimmed chuck roast as well
1/2+ c
sherry, beef broth, water or dry red wine for pan deglazing
6 c
beef broth
6 c
1 tsp
Lawry's seasoned salt or similar product. this is added to taste.
bay leaf
1 c
pearled barley (or hulled barley which requires longer cooking time but provides more fiber)
1/2 tsp
black pepper
1 can(s)
beans (pinto or great northern whites) dained and rinsed
any veggies you may want to add. adding green beans, peas or similar veggies do not change the basic flavor of the soup.

Directions Step-By-Step

About this Recipe

Course/Dish: Beef, Beef Soups
Main Ingredient: Beef
Regional Style: American
Hashtag: #barley