Simple Beef Barley Soup

Kimber Flory


Winter time brings to mind warm, cozy kitchens and a hot bowl of soup to me. When temps drop, I start making my warm comfort foods. Soup is one of my favorites. And it is so easy to make, my family loves it. The hearty beef barley soup hits the spot. And it is so much healthier and cheaper if you make it at home. You can make huge pots and freeze it. It stores well in the freezer.

☆☆☆☆☆ 0 votes
20 Min
1 Hr 10 Min
Stove Top


1/2 lb
beef, thinly sliced
2 bottle
beef broth
2 can(s)
veg-all mixed vegetables
2 Tbsp
adobo powder
2 c
water, as needed
1 c
barley, quick cook


1Dice your beef up into small pieces. I use the strips from the store that they have labeled for stir fry, but you can use any beef diced up small. Brown it in the bottom of your soup pot with a small dash of oil. Sprinkle Adobo powder on the beef as it browns, to taste. We like the flavor so I use rather a lot. Not everyone likes it as much.
2Pour in both cartons of beef broth. Drain the liquid off both cans of mixed vegetables and add them. Stir up and bring to a boil.
3Once the mixture is boiling, lower heat and simmer for approximately an hour. Add water as needed.
4Bring back up to a slow boil and add barley. If not enough water to make soup consistency, add more water. Cover and allow to boil for 10 minutes. After the 10 minutes, remove from heat and allow to sit for 10 minutes. Serve hot with crusty bread or crackers for a warm winter soup. Yum!
5Note - after the soup sits, the barley will continue to soak up the broth. You can add more beef broth or water to make more broth. The more water you add, the less flavor, the more beef broth the stronger. Some people don't like a very strong beef flavor, so add water.

About Simple Beef Barley Soup

Course/Dish: Beef Soups, Vegetable Soup
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, Healthy