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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 313.9
  • Total Fat: 7.8 g
  • Cholesterol: 73.7 mg
  • Sodium: 92.1 mg
  • Total Carbs: 35.5 g
  • Dietary Fiber: 5.0 g
  • Protein: 25.3 g

View full nutritional breakdown of Best Beef Barley Soup calories by ingredient
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Best Beef Barley Soup

Submitted by: CATHINNERNOW

Introduction

cut the beef into bite sized pieces, removing as much fat as possible. Cover well with water simmer on a low heat until very tender. You need not add a lot of salt to this but some is advisable. while this simmers add six bullion cubes to eight cups of water and bring to a boil. To this broth add one and a half cups of pearl barley, reduce heat and simmer for about 45 minutes. When the beef in the other pan is tender add the mushroom and the onion and continue too simmer gently until they are tender, about 20 minutes. With a slotted spoon and leaving the cooking broth out add the barley to the pot of meat, mushrooms and onions and allow to simmer together until you are ready to serve dinner. A very hearty and filling soup. I feed the remaining broth from the barley to my dogs over their food, they love it and it is good for them too. cut the beef into bite sized pieces, removing as much fat as possible. Cover well with water simmer on a low heat until very tender. You need not add a lot of salt to this but some is advisable. while this simmers add six bullion cubes to eight cups of water and bring to a boil. To this broth add one and a half cups of pearl barley, reduce heat and simmer for about 45 minutes. When the beef in the other pan is tender add the mushroom and the onion and continue too simmer gently until they are tender, about 20 minutes. With a slotted spoon and leaving the cooking broth out add the barley to the pot of meat, mushrooms and onions and allow to simmer together until you are ready to serve dinner. A very hearty and filling soup. I feed the remaining broth from the barley to my dogs over their food, they love it and it is good for them too.
Number of Servings: 8

Ingredients

    2 pounds of lean, defatted pot roast, cut into bite sized pieces (you may sub sirloin or round steak but add a soup bone for more flavor and remove the bone before adding the mushroom and onion. Enough water to cover well above the top of the meat. This will reduce but you need the broth that remains
    2 cups well chopped mushroom
    1/2 cup chopped onion
    1 1/2 cups pearl barley/ cooked in water with six beef bullion cubes NO SALT HERE! (cooked the barley will yeild about four cups)

    I served this soup at my restaurant in California, it was very popular especially with the guys as it is a hearty full bodied soup. I served fresh dinner rolls and tossed green salad to complete the meal.

Directions

makes about 8 1 1/2 - cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user CATHINNERNOW.






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