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mom's beef barley soup

(6 ratings)
luv2cookDeb avatar
Blue Ribbon Recipe by
Deb Lund
@luv2cookDeb
Rhinelander, WI

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

Blue Ribbon Recipe

This beef barley soup is filled with a medley of veggies and tender bites of beef. Pearled barley acts as sponges while simmering and soaking up the savory flavors of the soup. Hearty and filling, this homemade soup makes a tasty meal on a cold day and will quickly become a family favorite.

— The Test Kitchen @kitchencrew
(6 ratings)
yield 6 -8
prep time 30 Min
cook time 3 Hr
method Stove Top

Ingredients For mom's beef barley soup

  • 2 Tbsp
    oil, margarine or butter
  • 4 stalk
    celery, sliced
  • 1 lg
    white or yellow onion, diced
  • 1/2 c
    finely diced green pepper
  • 5 lg
    carrots, sliced into medallions
  • 1-2 lb
    stew meat, cut into 1/2 in cubes; you can also use round steak or a well trimmed chuck roast
  • 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
  • 2
    bay leaf
  • 1 c
    pearled barley or hulled barley
  • 1/2 tsp
    black pepper
  • 1 can
    pinto or Great Northern White Beans, drained and rinsed (15 oz)
  • any veggies you may want to add; green beans, peas or similar veggies do not change the basic flavor of the soup

How To Make mom's beef barley soup

  • Browning beef in oil.
    1
    Add 1 Tbsp of oil (or margarine/butter) to a large Dutch oven. Be sure to dry your beef off with some paper towels before you brown the beef or it will just turn gray. Brown beef in batches. You want the browning for flavor. You can also do this in a frying pan and then transfer all the ingredients to a soup pot.
  • Deglaze the pan.
    2
    Deglaze the pan with a bit of broth, water, sherry or dry red wine and save the drippings. Sherry really makes a nice rich flavor.
  • Add more oil to the pot.
    3
    Into the same pan, add another tablespoon of oil.
  • Saute the onions, green peppers, and celery.
    4
    Saute onions, green pepper, and celery until soft.
  • Add carrots to the pot to cook.
    5
    Add carrots and continue sauteeing for 3-5 minutes.
  • Adding meat to the pan.
    6
    Add the meat and saute for another 3-5 minutes.
  • Adding water, broth, and seasonings.
    7
    Add water and broth. Add the bay leaf, seasoned salt, and pepper.
  • Simmering the soup.
    8
    Bring to a boil. Turn down and gently simmer covered for about 1 hour.
  • Adding the barley.
    9
    Add pearl barley or hulled barley.
  • Simmering to cook the barley.
    10
    Cover pan and simmer until soft about 1 hour. (Hulled Barley about 2 hours.) The barley will absorb the salt.
  • Tasting soup and adding beans.
    11
    Taste the soup. You may need to add more salt depending on your stock. Add beans. You may stop with the beans or you may add any other veggies like peas or green beans. Continue cooking for another 1/2 hour or so.
  • Mom's Beef Barley Soup in a bowl with bread.
    12
    Serve with crusty bread and a salad for a complete meal.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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