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Beef and Barley Soup | Can't Stay Out of the Kitchen | my husband couldn't stop eating this fantastic #beef #soup! It was a winner in our house! #barley

Beef and Barley Soup

Teresa Ambra
Beef and Barley Soup is sensational. This delicious soup is flavored with a beef base that makes it spectacular. It's hearty, filling and totally satisfying. Terrific main dish for cool, winter nights with a loaf of homemade bread! You can also make this soup in the slow cooker.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Main Dish, Soups, Stews & Chowders
Cuisine American
Servings 8
Calories 377 kcal

Equipment

  • 1 large stock pot with lid
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons
  • 1 wooden spoon
  • 1 vegetable peeler

Ingredients
  

  • 2 1/2 lbs. stew beef cut in bite-sized pieces
  • 1 tsp. Salt and pepper
  • 2 tbsp. olive oil
  • 10-14 cups water
  • 3 scant tablespoons Better Than Bouillon Beef Base
  • 3 ribs celery diced, (about 2 cups)
  • 2 medium white onions diced
  • 3/4 tsp. minced garlic from a jar or two cloves fresh garlic, minced
  • 1 large potato peeled and shredded, (about 2 cups, or 2 small potatoes)
  • 3-4 large carrots peeled and shredded, (about 2 cups)
  • 8 oz. fresh mushrooms sliced
  • 1 cup Quaker barley rinsed
  • 1 tbsp. fresh parsley minced, for garnish, if desired

Instructions
 

  • In a large stock pot, add olive oil and heat.
  • Add beef.
  • Sprinkle generously with salt and pepper.
  • Brown beef in oil in three or four batches so the meat browns well but doesn’t steam from overcrowding the meat.
  • Set each batch on a plate as it cooks.
  • Add beef back into the stockpot with 10 cups water, bouillon beef base, celery, onions and garlic and simmer for 1 ½ to 2 hours or longer until beef is tender.
  • Add carrots, potatoes and mushrooms and cook an additional 30-45 minutes or until carrots are fork tender.
  • Add additional water if soup has cooked down a lot. (I added 4 cups).
  • Add barley and cook an additional 30 minutes or until barley is cooked through. This may take an hour or so.
  • Check seasonings.
  • Add parsley for garnish, if desired.

Notes

NOTE: I recommend using 3 scant tablespoons of bouillon base (or less). Otherwise the salt in the beef base will overwhelm the soup and be too strong.
 
NOTE: I wanted to add leeks to this soup but didn’t have any at the time. I recommend adding leeks for improved flavor.
 
NOTE: If you want to make this in the crockpot, you can add the meat, salt, pepper, water and beef base and cook for a few hours on high until the meat is tender. Then add the veggies and cook an additional hour to an hour and a half until veggies are tender. Add barley and cook about an hour or until it tastes done. Ladle into bowls and serve garnished with parsley, if desired. (The olive oil will not be needed).
 
NOTE: This soup is actually better reheated as the savory flavors permeate the soup even more. Add more water, if necessary.
 
Recipe adapted from The Food Charlatan.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 377kcalCarbohydrates: 33gProtein: 37gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 88mgSodium: 465mgPotassium: 1051mgFiber: 7gSugar: 4gVitamin A: 4740IUVitamin C: 16mgCalcium: 75mgIron: 5mg
Keyword barley, beef, main dish, soup
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