Beef and Barley Soup

Vicki Butts (lazyme)


A popular soup from the Mediterranean and Malta.


★★★★★ 2 votes

20 Min
45 Min
Stove Top


  • 1 Tbsp
    vegetable oil
  • 1 1/2 c
    chopped onion
  • 1 c
    chopped celery
  • 1 c
    chopped carrots
  • 2 clove
    garlic, minced
  • 1
    bay leaf
  • 10 c
    beef stock
  • 3/4 c
  • 3 sprig(s)
    fresh thyme, chopped
  • 1/2 c
    red wine
  • 2 c
    potatoes, cubed
  • 2 c
    diced cooked beef
  • 1 tsp
    browning sauce, optional
  • 1 1/2 c
    chopped cabbage
  • ·
    salt and pepper, to taste

How to Make Beef and Barley Soup


  1. In a large pot over medium heat, combine the oil, onions, celery and carrots.
  2. Saute for 5 minutes, or until tender.
  3. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy.
  4. Add the wine, potatoes and beef.
  5. Add the browning and seasoning sauce now if you want your soup to have more of a brown color.
  6. Simmer another 15 minutes and add the cabbage.
  7. Allow to simmer another 15 minutes, or until all vegetables are tender.
  8. Salt and pepper to taste.

Printable Recipe Card

About Beef and Barley Soup

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: Mediterranean

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