Beef and barley soup

Beef and barley soup

Beef and barley soup

Beef and barley soup photo 1
Beef and barley soup photo 2
Beef and barley soup photo 3


  • pkg - 1 oz
  • salt - 1 tsp
  • water - 2 c
  • paprika
  • can stewed tomatoes - 1 oz
  • caraway seed - 1/4 tsp
  • cloves garlic, finely chopped - 2 item
  • slices bacon - 5 item
  • beef chuck roast or steak, cut into 1-inch pieces - 1 lb
  • cans condensed beef broth - 2 1/2
  • regular barley - 1/4 c
  • dried marjoram leaves - 1/8 tsp
  • medium potatoes, cut into 1/2-inch pieces - 3 item
  • medium stalks celery, sliced - 2 item
  • can mushroom stems and pieces - 1 oz

How to make beef and barley soup:

Fry bacon in Dutch oven over medium heat until crisp. Remove bacon and drain on paper towel. Cook and stir beef pieces, onions and garlic in bacon fat in Dutch oven until beef is brown. Stir in broth, water, barley, paprika, salt, caraway seed and marjoram. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.

Stir in potatoes, carrots, celery, tomatoes, frozen peas and mushrooms (with liquid). Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, 30 to 40 minutes. Crumble bacon; sprinkle over soup.

Recipe categories: Soups & stews, Meat, Beef.

Beef and barley soup
Average rating: 3.4 of 5, total votes: 9
Cook. Time: PT3H20M
Total Time: PT3H20M

Cause of complaint:

Related ingredients:
butter or margarine, ground beef, potatoes, dry navy beans, cans ranch style beans, cans chicken breasts, drained and flaked, large potatoes, peeled and cubed, dried black beans, rinsed and picked over, beef, browned and drained
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