Beef Barley Soup Here’s my version of Beef Barley Soup!
Very flavorful, and delicious!


  • ·light olive oil
  • 2 lbbeef stew meat or chuck eye roast cut into tiny pieces
  • 332 oz. cartons of beef stock (96oz. total)
  • 14 1/2 ozitalian style stewed tomatoes, rough chopped
  • 1 largesweet onion, chopped
  • 2 clovegarlic, pressed
  • 1/4 cfresh parsley, snipped
  • 1heaping tablespoon of fresh rosemary leaves chopped small
  • 2 ccelery, sliced
  • 2 ccarrots, cut bite size
  • ·salt and pepper to taste
  • 1 cuncooked barley

How to Make Beef Barley Soup

  1. In a large fry pan, brown the little pieces of beef in a bit of oil. Don’t crowd the pan, do in two batches.
    Drain and set aside.
  2. In a stock pot mix the beef stock with the chopped Italian Stewed tomatoes.
    Add the onions, garlic, rosemary, parsley, and the browned beef.
    Season with some salt and pepper.
  3. Cover and bring to a boil, reduce heat, and simmer for 1 hour.

    Then add the carrots and celery, and continue simmering for an additional hour.

  4. While the soup is simmering, in a separate pot, prepare the barley according to package directions.

    When the beef and the vegetables are tender, after simmering time, stir in the cooked barley.
    Add additional salt if needed.

  5. Serve and enjoy!


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