Mom's Beef Barley Soup

1
Deb Lund

By
@luv2cookDeb

I have a family of men and they love this hearty soup. It makes alot and freezes well.

Blue Ribbon Recipe

The aroma in the Test Kitchen as we prepared this was nearly irresistible! We couldn’t wait until it was finished and dig in. Let's just say, we weren't disappointed one bit! The Test Kitchen


Rating:

★★★★★ 4 votes

Comments:
Serves:
6-8
Prep:
30 Min
Cook:
3 Hr
Method:
Stove Top

Ingredients

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2 Tbsp
oil, margarine or butter
4
ribs of celery sliced
1 large
white or yellow onion diced
1/2 c
finely diced green pepper
5 large
carrots sliced into medallions
1-2 lb
stew meat cut up 1/2 in cubes. you can use round steak or a well trimmed chuck roast as well
1/2+ c
sherry, beef broth, water or dry red wine for pan deglazing
6 c
beef broth
6 c
water
1 tsp
Lawry's seasoned salt or similar product. this is added to taste.
2
bay leaf
1 c
pearled barley (or hulled barley which requires longer cooking time but provides more fiber)
1/2 tsp
black pepper
1 can(s)
beans (pinto or great northern whites) dained and rinsed
any veggies you may want to add. adding green beans, peas or similar veggies do not change the basic flavor of the soup.

How to Make Mom's Beef Barley Soup

About Mom's Beef Barley Soup

Course/Dish: Beef, Beef Soups
Main Ingredient: Beef
Regional Style: American
Hashtag: #barley




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