This delicious Beef and Barley Soup, brimming with tasty and flavorful ingredients, is so comforting on a crisp, cold day. Filling, this soup could be served as a main course for dinner or luncheon.

Beef and Barley Soup

Beef and Barley Soup
Recipe type: Soups and Stews
Serves: 12 (3 1/2 Quarts)
  • 1 Tablespoon cooking oil
  • 2 pounds beef short ribs
  • 2 medium onions, coarsely chopped
  • 3 carrots, sliced
  • 3 stalks celery, sliced
  • 1 can whole tomatoes (28 ounces), with liquid, chopped
  • 2 teaspoons water
  • 4 chicken bouillon cubes
  • 1/3 Cup medium pearl barley
  1. In a large Dutch oven or kettle, heat oil over medium-high. Brown beef.
  2. Add onions, carrots, celery, tomatoes, water and bouillon; bring to a boil.
  3. Cover and simmer for about 2 hours or until beef is tender.
  4. Add barley; simmer another 50-60 minutes or until barley is done.
Yield: 10-12 servings. (3 1/2 Quarts)

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