Directions
This Old Fashioned Beef Barley Soup was made on the stove top. However, can also be made in your slow cooker or pressure cooker.
I kid you not, this beef barley soup is the best I have ever tried.
But in order to have it be the best you must follow this recipe to a tea.
Trust me it is worth it!
Some people make this soup with hamburger meat. But that is not traditional nor is it near as good as using “stewing beef” it becomes tender in this soup and really makes it best.
I like to use larger chunks of beef for this soup. You can cut yours smaller if you prefer!
This soup can be made several ways! See below for those directions!
HOW TO MAKE THE BEST LAMB SOUP STOCK
- Start with a leg of lamb – bone only.
- Cover roasted bone in 8 cups of water.
- Simmer on low – medium heat for 1 hour.
- Remove bone, let cool over night.
- And if their is to much fat, remove some.
- Leaving 3 tbsp of fat for flavor.
- Store in freezer for soup.
HOW TO MAKE BEEF BARLEY SOUP RECIPE
Your going to want several ingredients on hand.
- Such as Stewing Beef
- Olive oil
- Flour
- Lamb Stock * (find that recipe above)
- 1 small can of diced tomatoes, using the broth
- Worcestershire sauce
- 1 bay leaf
- Italian seasoning
- Celery
- Carrots
- Onion
- Garlic powder
- Pepper
BEEF BARLEY SOUP RECIPE INSTANT POT
- Start by browning your beef in the instant pot – adding olive oil to the pot to help
- Then remove the beef and add in your chopped, onions, celery and carrots
- Add 1 tbsp of olive oil sauteing till the veggies are fork tender
- Next add in the pre – made ( LAMB STOCK) * this is the secret folks to the best soup!
- Add in the chopped tomatoes, spices and cooked beef
- Cover and simmer for 10 minutes before adding in the rinsed barley
- Cover and simmer for 20 minutes and serve with fresh or dried parsley!
BEEF BARLEY SOUP RECIPE CROCK POT
- Start by browning your beef on the stove in a medium sized pot
- Then remove the beef and add in your chopped, onions, celery and carrots
- Add 1 tbsp of olive oil sauteing till the veggies are fork tender
- Next add in the pre – made ( LAMB STOCK) to your crock pot* this is the secret folks to the best soup!
- Add in the chopped tomatoes, spices and cooked beef
- Add in the rinsed barley last.
- Cover and simmer anywhere from 8 – 10 hours minutes
- Serve with fresh or dried parsley
IS BEEF BARLEY SOUP HEALTHY
LOOKING FOR A LEG OF LAMB RECIPE TO MAKE THE BEST LAMB BROTH
Don’t want to miss a recipe? Sign up for the my NEWSLETTER delivered to your inbox every Thursday! And stay in touch on Facebook, Pinterest and Instagram for all the latest updates. Thank you very much for reading and until next time see ya in the kitchen 🙂
Old Fashioned Beef Barley Soup
This can be ready in 30 minutes!
Ingredients
- 1 lb of Stewing Beef
- 1 1/2 cups of barley
- 5 tbsp of Olive oil
- 2 tbsp Flour
- 8 cups of Lamb Stock * (find that recipe above)
- 1 medium can of diced tomatoes, using the broth
- 1 tbsp Worcestershire sauce
- 3 Celery, diced
- 2 Carrots, diced
- 1 large Onion, diced
- 1 tbsp Garlic powder
- 1Â bay leaf
- 1 tbsp Italian seasoning
- Pinch of cayenne pepper
- 1 tsp Pepper
Instructions
HOW TO MAKE THE BEST LAMB SOUP STOCK
- Start with a leg of lamb - bone only.
- Cover roasted bone in 8 cups of water.
- Simmer on low - medium heat for 1 hour.
- Remove bone, let cool over night.
- And if their is to much fat, remove some.
- Leaving 3 tbsp of fat for flavor.
- Store in freezer for soup.
HOW TO MAKE BEEF BARLEY SOUP
- Start by adding 2 tbsp of olive oil to a large stock pot,
- Then add the beef and brown it slightly.
- Add in the flour and toss, add in 2 more tbsp of olive oil and saute for 2 minutes before removing the beef and setting aside.
- Add in your chopped, onions, celery and carrots along with the last 1 tbsp of olive oil sauteing till the veggies are fork tender
- Next add in the pre - made ( LAMB STOCK) * this is the secret folks to the best soup!
- Add in the chopped tomatoes, spices, Worcestershire, bay leaf and cooked beef
- Cover and simmer for 10 minutes before adding in the rinsed barley
- Cover and simmer for 20 minutes and serve with fresh or dried parsley!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 1148Total Fat: 79gSaturated Fat: 30gTrans Fat: 0gUnsaturated Fat: 43gCholesterol: 308mgSodium: 418mgCarbohydrates: 23gFiber: 4gSugar: 4gProtein: 82g
These calculations are based off Nutritionix
