BOB Soup (Beef, Onion, Barley)

Bob Soup (beef, Onion, Barley) Recipe

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Loey Krause


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


★★★★★ 1 vote

15 Min
2 Hr


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

How to Make BOB Soup (Beef, Onion, Barley)


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

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About BOB Soup (Beef, Onion, Barley)

Course/Dish: Beef Soups
Other Tag: Healthy
Hashtag: #Comfortfood

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