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Nutrition Facts
Serving Size 1 (553g) Recipe makes 8 servings The following items or measurements are not included below: 1/2 teaspoon pepper
Calories 280
Calories from Fat 84		(30%)
Amount Per Serving		%DV
	Total Fat 9.4g	14%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.5g
Cholesterol 55mg		18%
Sodium 1166mg		48%
Potassium 1031mg		29%
Total Carbohydrate 29.6g		9%
	Dietary Fiber 6.3g	25%
	Sugars 12.3g
Protein 21.2g		42%
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Best-ever Beef Barley Soup

Recipe #70912 | 2 hours | 30 min prep | add private note

⁽²⁷⁾ RATE IT NOW Print Recipe

By: NoSpringChicken
Sep 9, 2003

Soups are my very favorite thing to cook! Many great soup recipes have been collected over the 57 years I've been cooking.....and this is one of the best. It is easy and the catsup gives it a unique taste that everyone, kids especially, seem to really like. The recipe came from a daughter, who is a great cook.....Sarahloves2cook.

SERVES 8 -10 (change servings and units)

Ingredients

1 1/2 lbs lean ground beef
6 cups water
3 beef bouillon cubes
2 cups sliced carrots
1 1/2 cups chopped onions
1 1/2 cups chopped green peppers
1 1/2 cups chopped celery
2 cloves garlic, chopped
1/2 cup regular barley
1 teaspoon salt
1/2 teaspoon pepper
1 large bay leaf
1/3 cup catsup
1 (38 ounce) can crushed tomatoes, with their juice
1 (8 ounce) can tomato sauce

Directions

1
In Dutch oven or soup pot, saute ground beef until it loses its red color, breaking it up as it cooks.
2
(I use a two-tined cooking fork.) Add all other ingredients.
3
Simmer for 1 1/4 to 1 1/2 hours.
4
Adjust seasonings, if necessary.

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Browse similar recipes by category

Course > Soups
Main Ingredient > Pasta, Rice & Grains > Grains
Preparation > Time to Make > < 4 hours
Occasion > Everyday

Featured Reviews for This Recipe

From: Chef #884446

On Nov 24, 2009

Very easy to make and very good. I used stewing beef instead. It turned out perfect.

0 people found this review helpful

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From: Cakeflake

On Jun 16, 2009

Love the soup, very hearty. Don't know where to find a 38 oz. can of tomatoes so I use a 28 oz. can or 2-16 oz. cans (maybe why mine seems so hearty). The ketchup gives it a subtle but familiar flavor. Didn't seem like enough barley but one cup is too much, I wouldn't go over 3/4 cup. OK with ground turkey too.

1 person found this review helpful

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From: Kim D.

On Jan 20, 2005

This was great! Since I'm normally starving and can't wait long for dinner after I get home from work, I decided to put this in the crockpot before leaving for work. I followed the ingrdients exactly, expect that I reduced the amount of water to 3 cups (to make it thicker like a stew). First I browned the meat in a skillet until lightly brown on all sides. I then put all the ingredients in the crockpot. This cooked on "low" for about 9 hours and was so tender! I will definitley make this again. Thanks Janice for a delicious recipe!

10 people found this review helpful

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From: TommyGato

On Aug 3, 2004

I haven't tried a tomato based beef barley soup before and this one was really good. I also left out the green peppers but added about 3/4c of frozen corn. Also, I cubed leftover steak and roast instead of using ground beef. This "soup" comes out very thick, like a stew, and can scorch if you don't watch it. I added more water as it simmered and still had a nice thick soup. Thanks for posting this, I think it lives up to its name.

6 people found this review helpful

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