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Beef and Barley Soup III

Rated as 4.62 out of 5 Stars

"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."
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Ingredients

servings 230 cals
Original recipe yields 12 servings

Directions

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  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: 230 calories; 9.3 g fat; 20.1 g carbohydrates; 14.2 g protein; 28 mg cholesterol; 115 mg sodium. Full nutrition

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Reviews

Read all reviews 71
  1. 92 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Great recipe, excellent flavour. In my opinion it doesn't need the browning sauce. And there was no measurement for a seasoning sauce - didn't know what it was, so didn't use that either. I d...

Most helpful critical review

This was my first beef barley soup I’ve ever made. Turned out pretty good.

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Great recipe, excellent flavour. In my opinion it doesn't need the browning sauce. And there was no measurement for a seasoning sauce - didn't know what it was, so didn't use that either. I d...

A fantastic soup. I found that 3/4 c of barley made it very thick. I would cut it down next time to 1/2 to 2/3 c. The wine difinitely gives it a nice flavour.

This soup was quite hearty, so I increased the beef stock to 12 cups from 10. Also, the recipe ingredients did not list the Bay Leaf, although the instructions do. Also, the instructions don't...

This is a wonderful, easy, hearty soup. I tried it once w/o the wine and got raves when I shared it with an ailing friend. The second time with the wine it was even better! A great use for lef...

Love the cabbage and red wine in this recipe! I also added one can of petite diced tomatoes (undrained), and I doubled all of the veggies except potato (which I actually halved & used red potato...

Great recipe, although some proofreading from the submitter would have been a good idea. The ingredients list is missing the BAY LEAF and the directions is missing the GARLIC. I forgot the garli...

I loved this recipe, but, I did modify, only slightly. I took about six cups of water , and dissolved two packets of SODIUM FREE HERBOX Instant Broth Seasoning, Beef Flavor, no MSG, no Gluten, m...

YUMMM! I left out the cabbage so that my daughter would eat it ! I did it in the crockpot for 4 hours on high and it was great.

So delicious! The only change I made was by using lentils instead as I was out of barley. My hubby loved it! Next time I'll be sure to have the barley on hand.