For an even richer flavor, consider using homemade beef stock. If using store-bought stock, opt for a low-sodium variety to control the saltiness of the soup. Leftover pot roast is an excellent addition to this soup, adding both flavor and tenderness. Adjust the amount of red wine to your preference. A dry red wine, such as Cabernet Sauvignon or Merlot, works well in this recipe. Feel free to customize the vegetables in this soup based on your preferences and what you have on hand. Other great additions include parsnips, turnips, or mushrooms.
Beef and Barley Soup III
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING12 People
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VIEWS354
Embrace the warmth of this hearty Beef and Barley Soup, a comforting classic perfect for chilly evenings. Tender beef, wholesome barley, and vibrant vegetables meld in a rich broth, creating a symphony of flavors that will nourish your body and soul.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol28 mg
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Fiber4 g
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Protein14 g
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Saturated Fat3 g
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Sodium115 mg
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Sugar5 g
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Fat9 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins In a large pot or Dutch oven over medium heat, combine the vegetable oil, chopped onion, celery, carrots, and minced garlic. Sauté for approximately 5 minutes, until the vegetables soften and become fragrant.
02 Step
Recipe View 45 mins Pour in the beef stock, add the barley, bay leaf, and chopped thyme. Bring to a simmer and cook until the barley is tender but not mushy, about 45 minutes.
03 Step
Recipe View 15 mins Stir in the red wine, cubed potatoes, and diced cooked beef. If desired, add the browning sauce for a deeper color and richer flavor. Simmer for an additional 15 minutes, allowing the flavors to meld.
04 Step
Recipe View 15 mins Add the chopped cabbage to the soup. Continue to simmer for another 15 minutes, or until the cabbage and potatoes are tender and the soup has thickened slightly.
05 Step
Recipe View Season with salt and pepper to taste. Remove the bay leaf before serving.
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Ada Grant
Jun 7, 2025Next time, I will add some mushrooms to the soup.
Mckenzie Simonis
Dec 13, 2024The barley adds such a nice texture to the soup. My family loved it!
Josephine Hauck
Aug 8, 2024This recipe is a keeper! I'll definitely be making it again.
Gayle Glover
Jul 19, 2024I skipped the browning sauce and it was still very flavorful.
Christ Turner
Oct 12, 2023This soup is incredibly flavorful! I added a bit of smoked paprika for an extra layer of warmth.
Astrid Volkman
Sep 9, 2023I used leftover roast beef, which made this soup so easy to throw together on a weeknight.
Glenda Friesenborer
Jun 28, 2023I used beef broth instead of stock and it was still delicious. Thanks for the great recipe!
Leonor Renner
May 20, 2023I doubled the recipe and froze half for later. It reheated beautifully!
Camryn Okeefe
May 1, 2023I found that simmering the barley for a full hour made it perfectly tender. Don't rush that step!