Beef & Barley Soup

Prep Time
Cook Time
4h 9m
Ready In

"This hearty soup is a favorite recipe from Mrs Hubert Humphrey, wife of the former Vice President."

Original recipe yields 8 servings


  • Serving Size: 1 (342.3 g)
  • Calories 319.5
  • Total Fat - 20.9 g
  • Saturated Fat - 10.3 g
  • Cholesterol - 180.9 mg
  • Sodium - 702.1 mg
  • Total Carbohydrate - 17.5 g
  • Dietary Fiber - 4.1 g
  • Sugars - 4.2 g
  • Protein - 16 g
  • Calcium - 457.5 mg
  • Iron - 6.1 mg
  • Vitamin C - 10.8 mg
  • Thiamin - 0.2 mg

Step 1

Put meat and soup bone in heavy 3-quart kettle; cover with cold water, about 4 cups.

Step 2

Add salt, pepper and bay leaves. Bring rapidly to boiling. Reduce heat. cook 1 hours

Step 3

Add carrots, barley, celery and onion;tomatoes,mushrooms, Worcestershire sauce, bouillon cube and oregano and parsley pepper cover and simmer until meat is tender, about 2 1/2 hours.

Step 4

Remove and discard bone and bay leaves.

Step 5

Cut meat into bite-size pieces and return to soup.

Tips & Variations

No special items needed.


Daily Inspiration

Made this yummy soup for our dinner today. It's a great day for this soup since it's rainy and cold. I made a few changes, but nothing that changed the intended flavor. I used beef stock vs. water and bouillon, I browned the meat first and I also sautéed the mushrooms before adding them to the soup. Other than leaving out the celery, I added the rest of the ingredients.

(14 Nov 2019)