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    You are in: Home / Healthy / Vegetable Beef and Barley Soup Recipe
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    Vegetable Beef and Barley Soup

    Vegetable Beef and Barley Soup. Photo by mary winecoff

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    MamaJ's Note:

    I got this recipe from Epicurious and modified it to suit my family's taste. Once a week during the fall and winter I have "soup night" and invite friends and family. This is one of our favorites. I usually just serve it with homemade wheat bread. It is perfect cold weather comfort food. Enjoy!

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    Units: US | Metric


    1. 1
      Heat oil in a large dutch oven.
    2. 2
      Add meat, season with salt and pepper and saute until dark brown. (About 8 minutes).
    3. 3
      Remove beef and set aside.
    4. 4
      Add celery, onions and barley to pan and saute until onion is golden (about 15 minutes).
    5. 5
      Add water, broth, tomatoes, corn carrots, bay leaves, and garlic.
    6. 6
      Return beef to pot and bring to a boil.
    7. 7
      Reduce heat to med/low and simmer uncovered one hour.
    8. 8
      Add peas and hot pepper sauce.
    9. 9
      Cover and simmer 30 more minutes.
    10. 10
      Season to taste with salt and pepper and additional hot sauce if desired.
    11. 11
    12. 12
      Wait for the compliments.

    Ratings & Reviews:

    • on February 26, 2009


      We liked this soup. Very easy to put together although I did cook my barley separate and added it at the end. I also added extra veggies - mushrooms and green beans along with some Italian seasoning. I skipped the hot sauce because the soup had a nice flavor without.

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    • on January 25, 2009


      This recipe was really good! I also doubled the barley but forgot to add extra water. It turned out more like a stew but it was delish! Next time I make this I will decrease the hot sauce to 1 tsp as this was just a tad too spicy for my family. Thanks for the great recipe!

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    • on October 15, 2008


      Hubby said he wanted Beef Barley Soup for supper so I tried this one and he said it tasted better than he had anticipated! I decided to add more barley as 1/4 cup didn't seem like much. I also added 4 additional cups of water and omitted the "beef broth" using about 2-3 tsp. of beef soup base instead. I did not allow the peas to cook, as I wanted them firm and omitted the pepper sauce as we have little ones.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)


    Nutritional Facts for Vegetable Beef and Barley Soup

    Serving Size: 1 (517 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 144.2
    Calories from Fat 37
    Total Fat 4.1 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 111.9 mg
    Total Carbohydrate 23.8 g
    Dietary Fiber 5.5 g
    Sugars 4.9 g
    Protein 5.1 g

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