Beef and Barley Soup III

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Recipe Summary test Servings: 12 Yield: 12 servings


½ cup red wine

1 cup chopped carrots

salt and pepper to taste

1 ½ cups chopped onion

1 tablespoon vegetable oil

1 bay leaf

2 cloves garlic, minced

2 cups diced cooked beef

10 cups beef stock

1 cup chopped celery

1 ½ cups chopped cabbage

3 sprigs fresh thyme, chopped

¾ cup barley

1 teaspoon browning sauce (Optional)

2 cups cubed potatoes


In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.

Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.

Nutrition Facts:

Per Serving: 231 calories; protein 14.2g; carbohydrates 20.1g; fat 9.3g; cholesterol 28.2mg; sodium 114.5mg.

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