1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (242g) Recipe makes 6 servings The following items or measurements are not included below: 1/2 teaspoon pepper 1 cup roast beef demi-glace
Calories 151
Calories from Fat 20		(13%)
Amount Per Serving		%DV
	Total Fat 2.2g	3%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 0.5g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 870mg		36%
Potassium 319mg		9%
Total Carbohydrate 27.4g		9%
	Dietary Fiber 6.2g	24%
	Sugars 2.4g
Protein 6.5g		13%
detailed view... how is this calculated?

Menus using this recipe:

April 22-28

BC Jewel

Best Beef Barley Soup

Recipe #57830 | 1 hour | 15 min prep | add private note

⁽⁴¹⁾ RATE IT NOW Print Recipe

By: CountryLady
Apr 3, 2003

This is one of my favourite recipes for leftover roast beef - its delicious on a cold winter night!!If you don't have leftover beef, substitute with 1 lb of extra-lean ground beef, to be cooked with the onions. "Demi glace" or "au jus" can be found with the prepackaged gravies & sauces in the supermarket - you just won't get the same great flavour if you omit it!!

SERVES 6 -8 (change servings and units)

Ingredients

1 teaspoon vegetable oil
1 large onion, coarsely chopped
1 garlic clove, minced
1 large carrot, diced
1 stalk celery, sliced thin
2 cups beef broth
2 cups chicken broth
1 1/2 cups water
1 cup barley
2 teaspoons worcestershire sauce
1/4 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1 cup cooked cubed roast beef (at least)
1 (1 ounce) package demi-glace or au jus mix

Directions

1
Heat oil in large Dutch oven.
2
Saute onions and garlic.
3
Add veggies and cook for about 10 minutes.
4
Add broth, water and barley.
5
Cover the pot and bring to a boil.
6
Add Worcestershire, spices and beef.
7
Stir in demi-glace.
8
Lower heat and simmer for 30- 45 minutes or until veggies and barley are tender.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Channa Masala

Cinnamon Bun Oatmeal

Chicken Parmesan

Sweet and Spicy Tomatoes

Christmas Cherry Ham Glaze

Featured Reviews for This Recipe

From: city mouse

On Nov 4, 2009

WOW this soup was GREAT!!! the kids loved it and it was a super easy way to use up left over roast dinner. I added mushrooms to the soup, as well i added more veggies and a bit more water since the calling for the barley was a cup.. all in all this is a great easy dinner option that can be tweaked in so many ways and work with what you have on hand.. i will definately be making this again!! thanks!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #1436308

On Nov 4, 2009

I was looking for a simple good beef barley soup and I found it. I made it for my family. It was a hit and didn’t last long. I recommend adding a little bit more water if needed. Thanks!!!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: twinsplusonemom

On May 8, 2003

This was a real hit! My nine year old gave it a "9" on a scale from one to ten. I agree! I must've taste-tested this twenty times..."ooo, this is good, but I better taste it again just to be sure." My kids weren't fooled! They came to the table right away when I called them (this is rare!) The only changes I will make next time: half the barley and/or double the broth, water and au jus. As is, the barley soaked up all the wonderful broth and I didn't have much to dip my bread into. I did add more carrots and celery, just cuz I love the flavor. Awesome for Wisconsin freezing winters and rainy spring days...and just when we want something hearty!

15 people found this review helpful

Was this review helpful to you? YES | NO

From: Audrey M

On Apr 9, 2003

Wow!! This was fantastic. I made it in my 6 quart Rival slow cooker and was able to get 14 servings from this recipe. My family of five all had two bowls. I did make a few adjustments. I addded 1 teaspoon of crushed garlic, used 3 large carrots, 2 stalks of celery. I got everything ready the night before and just plug in the slow cooker in the morning. Cooked it on low for 10 hours. The flavor was fabulous. Next time, I might add 1/2 cup of red wine. Thanks for posting.

15 people found this review helpful

Was this review helpful to you? YES | NO

Read all 41 reviews