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Beef Barley Soup

Rated as 4.67 out of 5 Stars

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

servings
Original recipe yields 12 servings (12 servings (3 quarts))

Directions

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  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.

Footnotes

  • © 2002 Reiman Media Group, Inc.

Reviews

Read all reviews 124
  1. 167 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I used regular barley and 1 lb. beef shank (uncooked), added 1 1/2 tsps. of worchestershire sauce and one 8 oz. can of tomato sauce. I let it simmer 2 hours. This is the most satisfying, delici...

Most helpful critical review

I give this 3 stars because it's a good base, but not an amazing finished product. I made it exactly as listed. Next time I will definitely leave out the basil and oregano. I spent a lot of time...

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I used regular barley and 1 lb. beef shank (uncooked), added 1 1/2 tsps. of worchestershire sauce and one 8 oz. can of tomato sauce. I let it simmer 2 hours. This is the most satisfying, delici...

This recipe is fantastic! I did make a couple of changes though - I skipped the tomatoes altogether and I added one beaten egg yolk to the soup when it was already off the burner. I do this wit...

This Soup was easy to prepare and very tasty. I used stew beef (uncooked) about 1.5 lbs. I also used regular barley and cooked the soup with homemade beef broth. I cooked it without vegetable...

I recently made this soup, and it was fabulous. Only changes I made was to drop a couple beef bouillon cubes into the pot; I used choice beef stew meat and substituted corn for the peas. Very ...

Using basil and oregano in a soup like this was a first for me and I wanted to try something different. I used my homemade beef broth and sauteed the vegetables in olive oil with the addition of...

Very good. I used regular barley and let it simmer for 2 hours. I didn't have any leftover beef so I just used some stewing beef that I sauteed up prior to the carrots/celey/onions.

Awesome!!!! My brother in law deemed this the best vegetable beef soup yet! I did add a can of tomato paste and I had used some steaks that we had thawed and didn't have time to make so I cook...

very good, I used 6 cups of water in place of the beef broth (used 4 beef bullion cubes) and added 3 cloves of minced garlic. excellent!

Smash hit! Even my husband loved it. He's not much of a soup fan. He had 2 bowls full! I used frozen peas & carrots, put everything in after sauted the onions & celery, brought to boil, then...