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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 133.1
  • Total Fat: 2.7 g
  • Cholesterol: 25.2 mg
  • Sodium: 573.6 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 3.7 g
  • Protein: 11.1 g

View full nutritional breakdown of Moms Famous Beef Barley Soup calories by ingredient
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Moms Famous Beef Barley Soup

Submitted by: JEEP_GIRL
Moms Famous Beef Barley Soup

Introduction

Easy to make, and you probably have all the ingredients on hand already.
My mom use to make this in our family restaurant; it always sold out quickly!
Easy to make, and you probably have all the ingredients on hand already.
My mom use to make this in our family restaurant; it always sold out quickly!

Number of Servings: 12

Ingredients

    1/2 cup Carrots chopped
    1/2 cup Celery chopped
    1/2 cup Onions chopped
    1 tbs Butter
    4 cups Beef broth
    4 cups Water
    1lb beef (steak, chuck, stew meat, or whatever leftovers you have)
    1 (14.5oz) can of diced tomatoes
    3/4 cup Barley (use quick-cook if you prefer)
    1 tsp Salt (or less if you prefer)
    1 tsp Pepper, black
    1/2 tsp Basil
    1/2 tsp Oregano

Directions

In soup kettle or dutch oven, saute carrot, celery and onion in butter until tender (about 5 minutes).

Add the broth, water, beef, tomatoes, barley, salt, pepper, basil, and oregano; bring to a boil.

Reduce heat, cover and simmer until barley is tender (about 20 minutes for quick-cook, about an hour for regular).



Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user SHYTEETEE.






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Member Ratings For This Recipe


  • Incredible!
    5 of 5 people found this review helpful
    I made this and LOVED it. I wanted to try another recipe BUT my husband said "WHY" you found the right one the first time. Yes, as always it is better the second day . Good the first day, too. - 3/17/09

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  • Incredible!
    4 of 5 people found this review helpful
    It was fantastic! However...it does not serve even close to 12 people. I doubled the ingredients (except for the liquid and only used 1.5 cups of water with the beef broth) and got 5 servings. - 12/14/10

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  • Incredible!
    4 of 4 people found this review helpful
    I just got finished eating this and I was not expecting this to be as good as it was. Excellent flavor. I did everything as the recipe except that I decreased the water by 1 cup. I used chuck and it was tough so I might try a better cut of beef next time. I WILL make this again! - 12/28/09

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  • Incredible!
    2 of 2 people found this review helpful
    Added a zucchini, turnip, parsnip, green beans and a tin of corn. Using my slow cook, but already the flavourings are fantastic. - 5/23/12

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  • Incredible!
    2 of 2 people found this review helpful
    Our whole family loved this soup (including two Korean exchange students who are not always easy to please!). I browned lean ground turkey and used it in place of the beef. I'll be making this on a regular basis. Thanks for sharing! - 4/1/10

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  • Incredible!
    2 of 2 people found this review helpful
    I made this today while I was snowed in, so I had to use what I had on hand. It came out pretty good, but next time I'll make sure to get a better cut of beef. Overall, 4 stars for how my soup came out, and 5 stars for how I expect it would come out if made properly. - 2/10/10

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  • Incredible!
    2 of 2 people found this review helpful
    A great soup! I added fresh mushrooms. Will certainly make this again. - 1/5/10

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  • Incredible!
    2 of 2 people found this review helpful
    Yummy. I had my husband make a double batch. Perfect fall meal. Loved it! - 10/13/09

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  • Incredible!
    2 of 2 people found this review helpful
    Tell Mom thanks, this was very good. My picky eater actual tried some and ate the whole bowl. - 4/2/09

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  • 1 of 1 people found this review helpful
    I added fennel bulb and less barley. Great soup. - 4/13/12

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  • Incredible!
    1 of 1 people found this review helpful
    This was very good :) And great for someone watching their carbs :) - 11/2/11

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  • Incredible!
    1 of 1 people found this review helpful
    Excellent, I added 2 diced potatoes and a chopped parsnip. I will make this again. - 3/4/10

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  • Very Good
    1 of 2 people found this review helpful
    Very good soup. I didn't have time to thaw beef, so just did a veggie variety with barley and broth. Still very flavorful - 1/24/10

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  • Very Good
    1 of 1 people found this review helpful
    Very tasty and easy to make. It also didn't require me to go shopping for any "exotic" ingredients I won't use again. I will be freezing the leftovers. - 10/3/09

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  • Incredible!
    1 of 1 people found this review helpful
    I made this for dinner tonight, and I must say that this recipe creates a divine soup, I will definately make this soup again! - 9/11/09

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  • Incredible!
    1 of 1 people found this review helpful
    I made this for dinner last night. I made a couple minor changes. I would most definately make this again. - 5/2/09

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  • This was great but by day 3 the barley soaked up all the liquid and the texture became gooey ( no, my barley was NOT overcooked)...I will make it again but cut the recipe in half to avoid so much leftovers. - 10/20/14

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  • I cut down on the sodium by making my own beef stock (no salt) and using "no salt added" tomatoes. Also, doubled the vegetables, since I just wanted more of them. It was awesome. - 10/3/14

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  • Loved it. Used 1/2 pound of stew beef which I precooked and added more veggies including half a package of spinach that was looking sort of sad. Mushrooms would be good too. It made exactly 12 cups of soup which is a serving to me. Good recipe. - 3/25/14

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  • I use London Broil when I find it on sale. I cube the meat and brown it in a little olive oil then simmer for 1 hour to tenderize the meat! Delicious! My families favorite on a cold night! - 11/7/13

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  • This is a perfect soup that is a meal. Just finished making it and will definitely make it again! - 10/7/13

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  • We love it. It takes us longer than 15 min. to prepare.Even with two of us cutting veggies. We always use super lean ground beef, no oregano, potatoes & cabbage. To us, it is never complete without being served with rye bread, preferably dark.
    My mother, an assistant chef, taught me to make this. - 8/23/13

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  • I made this soup last night and my husband and I really loved it!I think the reason why people are ending up with different numbers of portions is that the barley soaks up more and more liquid the longer it sits. I measured out 10 one cup portions as soon as it was done. - 5/21/13

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  • This recipe was AMAZING! My boyfriend doesn't even like barley or celery, but I still made him try it and he loved it too! - 4/12/13

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  • I have made this several times and my whole family loves it and there is always more than enough for two meals for a family of four with two teenagers so I would say we get close to 12 servings. Obviously if you cut back on the liquid you don't end up with as much soup. :>) - 3/1/13

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