Beef Barley Soup

Debbie Sue


Here's my version of Beef Barley Soup!
Very flavorful, and delicious!


★★★★★ 1 vote

makes a large pot of soup!
2 Hr
Stove Top


  • ·
    light olive oil
  • 2 lb
    beef stew meat or chuck eye roast cut into tiny pieces
  • 3
    32 oz. cartons of beef stock (96oz. total)
  • 14 1/2 oz
    italian style stewed tomatoes, rough chopped
  • 1 large
    sweet onion, chopped
  • 2 clove
    garlic, pressed
  • 1/4 c
    fresh parsley, snipped
  • 1
    heaping tablespoon of fresh rosemary leaves chopped small
  • 2 c
    celery, sliced
  • 2 c
    carrots, cut bite size
  • ·
    salt and pepper to taste
  • 1 c
    uncooked barley

How to Make Beef Barley Soup


  1. In a large fry pan, brown the little pieces of beef in a bit of oil. Don't crowd the pan, do in two batches.
    Drain and set aside.
  2. In a stock pot mix the beef stock with the chopped Italian Stewed tomatoes.
    Add the onions, garlic, rosemary, parsley, and the browned beef.
    Season with some salt and pepper.
  3. Cover and bring to a boil, reduce heat, and simmer for 1 hour.

    Then add the carrots and celery, and continue simmering for an additional hour.
  4. While the soup is simmering, in a separate pot, prepare the barley according to package directions.

    When the beef and the vegetables are tender, after simmering time, stir in the cooked barley.
    Add additional salt if needed.
  5. Serve and enjoy!

Printable Recipe Card

About Beef Barley Soup

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American
Other Tag: For Kids

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