beef barley soup

Name: Beef Barley Soup
Prep time: 15 min
Cook time: 30 min
Yield: 6
Ingredients: 1 pound(s) 80/20 ground beef.; 1 can(s) stewed tomatoes, italian-style; 1 medium onion chopped; 1 cup(s) baby carrots, those tiny peeled kind.; 1 can(s) green beans, cut, not french style. drain 1/2 liquid.; 1 can(s) mushrooms. the small can is fine.; 2 can(s) beef stock.; 2/3 cup(s) barley, uncooked; 1 teaspoon(s) salt; 1 teaspoon(s) thyme, dried or fresh; 1 teaspoon(s) basil, fresh chopped.; 1/2 teaspoon(s) pepper; 1 cup(s) plus one can of water

(1 RATING)

41 Pinches

Sha Hall

Atlanta, GA

Updated on Nov 16, 2011

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.

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prep time 15 Min

cook time 30 Min

method ---

yield 6 +

Ingredients

1 pound 80/20 ground beef.
1 can stewed tomatoes, italian-style
1 medium onion chopped
1 cup 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 cans beef stock.
2/3 cup barley, uncooked
1 teaspoon salt
1 teaspoon thyme, dried or fresh
1 teaspoon basil, fresh chopped.
1/2 teaspoon pepper
1 cup plus one can of water

How To Make beef barley soup

Step 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.

Step 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.
Step 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.
Step 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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