Beef and Barley Soup III


This is what I consider the ultimate beef soup. Great on a frosty day. For beef stock, I use 2 1/2 quarts water and 6 teaspoons beef base. Also, use inexpensive red wine. No need for the good stuff here, and cheaper actually works better! Try with leftover pot roast.

12 servings


  • 1 tablespoon vegetable oil

  • 1 ½ cups chopped onion

  • 1 cup chopped celery

  • 1 cup chopped carrots

  • 2 cloves garlic, minced

  • 10 cups beef stock

  • ¾ cup barley

  • 1 bay leaf

  • 3 sprigs fresh thyme, chopped

  • ½ cup red wine

  • 2 cups cubed potatoes

  • 2 cups diced cooked beef

  • 1 teaspoon browning sauce (Optional)

  • 1 ½ cups chopped cabbage

  • salt and pepper to taste


  1. In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.

  2. Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.

Nutrition Facts (per serving)

231 Calories
9g Fat
20g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 231
% Daily Value *
Total Fat 9g 12%
Saturated Fat 3g 16%
Cholesterol 28mg 9%
Sodium 115mg 5%
Total Carbohydrate 20g 7%
Dietary Fiber 4g 15%
Total Sugars 5g
Protein 14g
Vitamin C 24mg 120%
Calcium 45mg 3%
Iron 2mg 12%
Potassium 511mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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