Go to: Just Soup Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Beef and Barley Soup

2 lb. boneless chuck, cubed
2 tbsp. oil
1/2 - 3/4 c. med. barley
3 carrots, chopped
1 c. chopped onion
1 lg. clove garlic, minced
3 stalks celery, chopped
1 (16 oz.) can tomatoes, chopped
Salt & Pepper to taste


Brown beef in Dutch oven, add 10 cups water. Bring to a boil; skim off foam. Simmer, covered for 1 hour. Add remaining ingredients. Simmer, uncovered for 1 hour until beef and barley are tender.


Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.