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Beef Barley Soup Recipe

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This recipe for Beef Barley Soup is from The Knafelc Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 – 1 ½ lb beef stew meat, diced small
1 ¼ c. sliced, chopped or grated carrot
1 ¼ c. chopped onion (or, less onion, and ½ - 1 pkg onion soup mix)
¾ c. chopped celery
5 c. water* (and likely more as it cooks)
1 tsp parsley flakes
¼ tsp pepper
1 tsp white sugar
2 TB beef bouillon powder*
½ c. pearl barley
1 or 2 – 7oz cans tomato paste
Opt: ½ c. Heinz chili pepper sauce

*Instead of beef powder, you can use a couple cans of beef concentrated broth, plus 3 cans of water + 1 TB bouillon.
Directions:
Directions:
1. Place the water/broth in the bottom of the pan.
2. Blend in the bouillon powder, spices and tomato paste.
3. Toss in all the other ingredients; stir just a bit then place in 325 F oven.
4. If in roaster: STIR OFTEN: every 20-30 minutes, or barley sticks to bottom of pan.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
about 30 min.
Personal Notes:
Personal Notes:
Makes a lot: too much for some slow cookers; instead, I just put it all into a big roasting pan and toss into the oven for 2 1/2-3 hours, stirring every 20 -30 min.
If using a large roaster, it’s easy to add more broth, a bit more barley and veggies, and really stretch the recipe.
If you do use a slow cooker, cut back to about 2/3 of this recipe.

 

 

 

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