Beef Barley Soup

4.7
(168)
124 Reviews
6 Photos

This delicious soup brimming with tasty and colorful ingredients is so comforting on a crisp autumn day.

By
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Published on August 2, 2021
6
6
6
6
Servings:
12
Yield:
12 servings (3 quarts)

Ingredients

  • ½ cup chopped carrot

  • ½ cup chopped celery

  • ½ cup chopped onion

  • 1 tablespoon butter or margarine

  • 4 cups beef broth

  • 4 cups water

  • 2 cups chopped cooked roast beef

  • 1 (14.5 ounce) can diced tomatoes, undrained

  • 1 cup quick-cooking barley

  • 1 ½ teaspoons salt

  • ½ teaspoon pepper

  • ½ teaspoon dried basil

  • ½ teaspoon dried oregano

  • ½ cup frozen peas

Directions

  1. In a soup kettle or Dutch oven, saute carrot, celery and onion in butter until tender, about 5 minutes.

  2. Add the broth, water, beef, tomatoes, barley, salt, pepper, basil and oregano; bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Add the peas. Simmer, uncovered, for 5 minutes.

Tips

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