Easy and delicious soup with a nice thickness. You can make it in the Instant Pot® or on the stovetop. When this cools, it will be very thick, but it thins out when reheated. Freezes very well.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook and stir beef and onion until browned, 5 to 10 minutes. Pour in beef consomme, tomatoes, water, and tomato soup. Add carrots, celery, barley, thyme, and bay leaf.

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  • Close and lock the lid. Select Soup function; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.

Cook's Note:

If you're making it on the stovetop, brown ground beef and onion together, then add the remaining ingredients. Cover and simmer for at least 2 hours.

Nutrition Facts

251.1 calories; 18.7 g protein; 17.8 g carbohydrates; 51.7 mg cholesterol; 950.4 mg sodium. Full Nutrition

Reviews (80)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/19/2018
This is a great soup, and it makes a lot. If you're someone that likes leftovers, this is for you. Make sure you use pearl barley because hulled barley will be chewy, and quick barley will be mushy. There's also not much barley in here, so I'd probably double it next time. I also suggest seasoning the meat with salt and pepper, and again seasoning the soup once it's done, to taste. I found that it needed additional salt to really bring out the flavors. Read More
(34)

Most helpful critical review

Rating: 3 stars
01/14/2019
This recipe calls for far too much liquid for the amount of other ingredients, in my opinion. Once it was done cooking, I added 2 cups of cooked pasta (Barilla Pasta Ready) and a can of red kidney beans. This helped to even out the ratio and the flavors/textures added nicely to the original soup. I will add these again next time and will only use 1 quart of liquid. Read More
(6)
94 Ratings
  • 5 star values: 70
  • 4 star values: 19
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
10/19/2018
This is a great soup, and it makes a lot. If you're someone that likes leftovers, this is for you. Make sure you use pearl barley because hulled barley will be chewy, and quick barley will be mushy. There's also not much barley in here, so I'd probably double it next time. I also suggest seasoning the meat with salt and pepper, and again seasoning the soup once it's done, to taste. I found that it needed additional salt to really bring out the flavors. Read More
(34)
Rating: 4 stars
10/19/2018
This is a great soup, and it makes a lot. If you're someone that likes leftovers, this is for you. Make sure you use pearl barley because hulled barley will be chewy, and quick barley will be mushy. There's also not much barley in here, so I'd probably double it next time. I also suggest seasoning the meat with salt and pepper, and again seasoning the soup once it's done, to taste. I found that it needed additional salt to really bring out the flavors. Read More
(34)
Rating: 5 stars
11/10/2018
I have been making this for years. Make exactly as written, just adding some salt and pepper. I cook on stovetop for approx 4 hrs. Great recipe! (for those who are going to rewrite or make numerous changes, submit your own recipe) Read More
(25)
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Rating: 4 stars
12/31/2018
I added potatoes and used beef broth and no tomato soup Read More
(7)
Rating: 3 stars
01/14/2019
This recipe calls for far too much liquid for the amount of other ingredients, in my opinion. Once it was done cooking, I added 2 cups of cooked pasta (Barilla Pasta Ready) and a can of red kidney beans. This helped to even out the ratio and the flavors/textures added nicely to the original soup. I will add these again next time and will only use 1 quart of liquid. Read More
(6)
Rating: 5 stars
10/27/2019
Wow, this is a simple but incredibly effective dish. I just have a small old crockpot so I fried the onions and beef on the stove first. I only had space for 1 can of consommé but together with the tomato soup and huge jar of home canned tomatoes the soup turned out fantastic. Literally, it was so delicious; enjoyed by all :) Read More
(5)
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Rating: 5 stars
11/15/2018
This was easy and pleased both my husband and grandson. I'm new to the instant pot and this was so easy it made me feel like a pro. Read More
(5)
Rating: 5 stars
01/08/2020
Delicious! Made some changes based on was on hand, peeled crushed tomatoes instead of diced, potatoes and kidney beans instead of barley. Added the rinsed kidney beans after the pressure cooking cycle was done. Also added a couple of cloves of garlic to the onion and beef Read More
(4)
Rating: 4 stars
11/15/2018
I used beef broth , added a couple pinches Montreal steak spice. Made a similar receipe for years , great on cold day. Read More
(4)
Rating: 5 stars
03/20/2020
I made it and it was great. Just a reminder though.....theres a big difference in beef consomme and beef broth.Much rich beefier taste with consomme. Also this recipe is for the instant pot using the pressure cooker setting, not a slow cooker. I've made similar recipes of this soup on stovetop. It's a hearty, comfort soup. Read More
(3)