Real Recipes From Real Home Cooks ®

bob soup (beef, onion, barley)

★★★★★ 1
a recipe by
Loey Krause
Pickens, SC

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

★★★★★ 1
serves 4
prep time 15 Min
cook time 2 Hr

Ingredients For bob soup (beef, onion, barley)

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

How To Make bob soup (beef, onion, barley)

  • 1
    Cut 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.
  • 2
    Slice 4-6 yellow onions, separate pieces. Place onions in large pan with ½ cup butter and sauté until transparent. Add pepper to taste
  • 3
    Add onions to meat. Continue to simmer over low to medium heat.
  • 4
    Add ½ cup barley. Simmer soup gently until meat is tender and barley is cooked. (regular barley may take 1½ hours to cook)
  • 5
    Add ½ cup dry white wine to hot soup.
  • 6
    Serve with good bread. (French or Italian, or other white bread with a decent crust.)

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