Beef & Barley Soup

Prep Time
Cook Time
2h 25m
Ready In

"One of my all time favorite soups! I sprinkle some freshly grated Parmesan cheese on top of the soup in the bowl, I also make this with my homemade pork stock and the beef broth may be substituted for the consomme, if using all beef broth omit the water and use 4 cans beef broth and add in 1-2 tablespoons beef bouillon powder, for the best flavor it is however strongly recommended to use the consomme, make certain to brown the ground beef well"

Original is 5 servings


  • Serving Size: 1 (491.9 g)
  • Calories 490.7
  • Total Fat - 19.2 g
  • Saturated Fat - 6.6 g
  • Cholesterol - 100.9 mg
  • Sodium - 554.7 mg
  • Total Carbohydrate - 46.9 g
  • Dietary Fiber - 6.6 g
  • Sugars - 12.2 g
  • Protein - 32.7 g
  • Calcium - 109.7 mg
  • Iron - 5.3 mg
  • Vitamin C - 29.4 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In a large Dutch oven, brown the ground beef with onion, garlic, chili flakes and thyme until meat is no longer pink; drain fat then continue to cook until the meat is browned (this may take about 10-12 minutes, the meat should be browned (I usually add in 2 tablespoon of oil to speed up the browning).

Step 2

Add all remaining ingredients to pot.

Step 3

Cover and simmer for 1-1/2 to 2 hours seasoning with more salt and pepper about halfway through cooking time.


No special items needed.

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