Beef Barley Soup


Number of Servings: 4 Bowls
Prep Time:  30 Minutes

Cook Time:  90 Minutes

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1 dash olive oil (a splash)
2 carrot, large (chopped)
2 celery stalk, large (chopped)
1 onion, medium (chopped)
1 dash salt and pepper ( to taste)
3 cup cooked beef (chopped)
1/2 teaspoon worchestershire sauce (a splash (optional))
1 dash basil, oregano, garlic powder (to taste)
8 cup beef stock or broth
1 can diced tomatoes (including liquid) , large can
3/4 cup dried pearl barley (3/4 to 1 cup (be careful not to add too much, makes things thick!) )


Heat the olive oil and butter in soup pot on medium low heat.
Add carrot, onion and celery. Add a pinch of salt. Cook until vegetables are soft.
Add beef, basil, oregano and garlic powder. Continue to cook for a 2 more minutes.
Add a splash of worcestershire sauce
Add remaining ingredients, bring soup to a boil.
Reduce heat and cover. Cook for at least an hour to allow the barley to expand and become soft.


TAGS:  Beef, Poudrette, Soup

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By |2018-12-02T01:56:37-05:00August 31st, 2010|Recipe|3 Comments


  1. Shona January 9, 2012 at 5:10 am

    Shona Comment?

    You get this??

  2. Shona January 9, 2012 at 5:17 am

    I did!


  3. thomsonj January 9, 2012 at 5:42 am

    You Get This?