This beef barley soup recipe is one of my winter favorites.
You can certainly enjoy it any time of year, but when it is cold outside and you want to be warm on the inside, you just can’t beat a steaming hot bowl of beef and barley soup.
This is a pretty healthy soup recipe, with lots of vegetables and barley.
You can use less meat in the recipe to make the soup a bit lighter. As it is, it’s a great meal in a pot. I would just serve it with crusty bread or hearty rye crackers, and possibly a salad.
You can substitute soup meat for the stewing meat, but it is fattier.
For extra flavor you can also get beef soup bones from the grocer. They don’t have much meat on them, but add them to the pot with the stew meat and they will give you great flavor.
Beef Barley Soup Recipe
- 1 tablespoon vegetable oil
- 1 pound beef stew meat, cut into 1" cubes
- 8 cups water
- 2 beef flavor bouillon cubes
- 1/2 cup hot water
- 1 - 14 ounce can tomatoes
- 1 cup carrots, sliced
- 1 cup onion, chopped
- 1 cup celery, sliced
- 1/2 cup barley
- 1/4 cup chopped parsley
- 1/2 teaspoon salt
- 1 1/2 teaspoon pepper
- In a stockpot, heat oil over medium heat. Cook onions and celery until soft. Remove and set aside. Add beef. Cook, stirring often, until browned. Add the onion and celery back to the pot along with 8 cups of water. In a cup, dissolve the bouillon cube in 1/2 cup water. Add to the saucepan with tomatoes, carrots, barley, parsley, salt and pepper.
- Bring to a boil. Reduce heat, cover and simmer for 1 to 1 1/2 hours, or until the meat is fork tender. With slotted spoon, remove meat to a bowl. Shred with two forks and add back to the soup.
Beef barley soup is a good diabetic recipe. Barley is very low on the glycemic index, meaning that it is a much better starch for diabetics than rice, bread or pasta.