Hearty Beef Barley Soup

Serves: 6
Total Calories: 112


3/4 pound beef stew meat lean
2 tablespoons vegetable oil
8 cups water
1 (1 1/4-ounce) envelope onion soup mix dried
2 cups cabbage chopped
1 cup carrot sliced
1 cup celery chopped, including some leaves
1 cup onion chopped
1/2 cup pearl barley
2 tablespoons parsley chopped fresh
1 tablespoon beef bouillon
1/8 teaspoon black pepper
1 cup mushrooms sliced fresh
2 teaspoons basil dried leaves


Trim meat and cut into bite-size pieces if large. In a Dutch oven over medium-high heat, brown meat in oil. Add 6 cups of the water and stir in half of the dried soup mix. Bring to a boil reduce heat to low, cover, and simmer 2 1/2 hours or until meat is almost tender.

Add remaining 2 cups water and dried soup mix. Stir in cabbage, carrots, celery, onion, barley, parsley, bouillon granules, and pepper. Bring to a boil cover and simmer 45 to 50 minutes or until beef and barley are tender. Stir in mushrooms and basil.

Cover and simmer 5 minutes or until heated through.

Nutritional Facts:

Serves: 6
Total Calories: 112
Calories from Fat: 43

This Hearty Beef Barley Soup recipe is from the The Soup Collection Cookbook. Download this Cookbook today.

More Recipes from the The Soup Collection Cookbook:
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