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beef barley soup

(1)
DSNjustpinchme avatar
Recipe by
Debbie Sue
@DSNjustpinchme
Southwest, FL

Here's my version of Beef Barley Soup!
Very flavorful, and delicious!

read more
(1)
yield serving(s)
cook time 2 Hr
method Stove Top

Ingredients For beef barley soup

  • light olive oil
  • 2 lb
    beef stew meat or chuck eye roast cut into tiny pieces
  • 3
    32 oz. cartons of beef stock (96oz. total)
  • 14 1/2 oz
    italian style stewed tomatoes, rough chopped
  • 1 lg
    sweet onion, chopped
  • 2 clove
    garlic, pressed
  • 1/4 c
    fresh parsley, snipped
  • 1
    heaping tablespoon of fresh rosemary leaves chopped small
  • 2 c
    celery, sliced
  • 2 c
    carrots, cut bite size
  • salt and pepper to taste
  • 1 c
    uncooked barley

How To Make beef barley soup

  • 1
    In a large fry pan, brown the little pieces of beef in a bit of oil. Don't crowd the pan, do in two batches.
    Drain and set aside.
  • 2
    In a stock pot mix the beef stock with the chopped Italian Stewed tomatoes.
    Add the onions, garlic, rosemary, parsley, and the browned beef.
    Season with some salt and pepper.
  • 3
    Cover and bring to a boil, reduce heat, and simmer for 1 hour.

    Then add the carrots and celery, and continue simmering for an additional hour.
  • 4
    While the soup is simmering, in a separate pot, prepare the barley according to package directions.

    When the beef and the vegetables are tender, after simmering time, stir in the cooked barley.
    Add additional salt if needed.
  • 5
    Serve and enjoy!
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