BOB Soup (Beef, Onion, Barley)

Bob Soup (beef, Onion, Barley)

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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


  • 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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About BOB Soup (Beef, Onion, Barley)

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

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