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Beef & Barley Soup

Categories: Beef Soups
Contributed by: gammy

Here's a great soup recipe.


1 lb of chuck steak trimmed and cut to 1/2 " pieces (I use ground beef instead)
2 medium size carrots, peeled and cut into 1/2" pieces ( I use baby carrots)
1 large onion chopped
10 ounces mushroom, thinly sliced
1 T tomato paste
4 cups of beef broth
1 can (14.5 oz) diced tomatoes
1 cup barley (if you like it thinner use 3/4 cups or if you like a really thick soup add more than a cup. It can be thinned later if too much)
1/2 t salt
1/2 t pepper

Brown ground beef and remove. Cook onions and carrots until browned, stirring occasionally. Add mushrooms and cook another 7 minutes. Stir in tomato paste and cook for 2 minutes, stirring constantly. Add the browned beef back in as well as the broth, diced tomatoes, Cook for about 1/2 hour and then add the barley. Cook for about another 1/2 to 3/4 of an hour. Add salt and pepper immediately before serving.