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Sep 17, 2007 01:08 PM

Recipe for Beef Barley Soup

Can anyone share or point me to a good recipe for beef and barley soup? I looked at Cooks Illustrated, but it calls for 6lbs of beef, not all of which is even used for the soup. That just seems a bit excessive to me...there must be a better way to make a tasty beef barley soup!

Thanks in advance for your thoughts!


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  1. Giada De Laurentis cookbook/food network has a wonderful beef and lentil soup. You could probably trade out the lentils for barley. Her recipe is wonderful, easy and does not call for 6lbs of beef

    1. I would just use a pound or two of beef bones: ribs if you need some meat, otherwise shins if you have some leftover roast beef to throw in, with lots of cut up veggies and stewed tomatoes for a couple of hours, then throw in the barley an hour before it's done. Very simple spicing: salt, pepper, thyme, parsley, bay leaf maybe?

      1. My beef and barley soup always comes about from left over beef and nothing is safe. Steak is the best one, or London Broil and I have made it with hamburgerif I get a craving and don't have what I need to make Albondingas... Hey it's beef right?

        This is my recipe for Beef and Barley Soup.
        Beef Broth - 6 cups use canned or homemade stock. If you use homemade, 4 cups of stock and 2 cups of water.
        1 can of tomatoes - or 4 tomatoes chopped, save the juice, you can see just strain the juice with a sieve.
        1 pound or less even, of beef, steak or London Broil - nothing too expensive it will tenderize as it cooks in the broth
        Fresh garlic 4 cloves - sliced
        1 large onion chopped medium
        Green beans - fresh leave the whole or use Trader Joes frozen
        Barley- ok I never measure I would use a half a cup if you have plenty of veggies
        maybe a little more if not
        salt and pepper
        1 celery stalk chopped fine
        sometimes mushrooms, white 1/2 sliced in quarters -its okay to leave them out
        Garlic powder 1 T
        Herbs de Provence - This is not standard, I like it so I will add about 1 T/another option
        Brown your beef in oil and salt, pepper the meat.
        Add the broth to a pot add the meat, the stock and the veggies. cook on a medium flame for about 1 hour, total 1 1/2 hour, turn on low, then add the other half of the onion reserve the carrot/ add them to the soup about 35 minutes. Check the carrot for doneness before you serve...pure comfort with a piece of sour dough bread.
        I love this soup.
        This is a beef and barley soup made from left over hamburger, and the remainders or frozen corn and peas,then I couldn't resist some parmesan cheese.
        YUM! I like it....

        1. I know it does sound excessive, but I do love to make my beef barley soup from Oxtail stock, deeply browned beef, mushrooms and all the standard rest.

          I do want that sticky from gelatin reduced from stock, added to barley *plump* But then Beef Barley soup is an event in my kitchen.

          Otherwise nah, for beggie soup with beef and barley, a good stock nice veggies do OK.

          1. Thanks, these are all great ideas! The idea of using 6lbs of beef (and not all of which would even go in the soup!) just seemed a little too extravagant for a homey soup.

            Thanks again, keep em coming!