Barley Beef Soup
This is my favourite thing to do with leftover roast beef. It's amazing something so simple is so good. It will thicken as it sits.
Ingredients
Serves: 6
- 8 cups (2 litres) beef stock
- 200g cooked beef, diced
- 375g pearl barley
- freshly ground black pepper to taste
Directions
Preparation:5min ›
Cook:1hour ›
Ready in:1hour5min
- In a large stockpot, bring beef stock to a gentle boil. Add beef and barley, reduce to simmer, cover and cook at least 1 hour.
- Check the tenderness of the barley. You might need to add more hot beef stock or water if too much evaporates.
- Add freshly ground black pepper to taste. Cook until soup reaches desired thickness.
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Reviews and Ratings
Global Ratings:
(29)
Reviews in English (25)
I didn't have beef broth so I used water, 2 beef bouillon cubes and a packet of dry onion soup mix. I only used about a cup of barley because a whole bag seemed like way too much. I also added 3 cloves of finely minced garlic, 2 diced carrots and a 2 ribs celery diced. It came out great. As it thickened I just added more water and the soup was very flavorful. - 16 Oct 2000 (Review from Allrecipes USA and Canada)
I found this recipe excellent, I added 2 cups of diced carrots,1 cup diced celery, 1 onion diced,one yellow pepper diced and about 4 cups of beef diced,2 liters of Campbells beef broth and added 2 cups of barley. as it thickended I added some water, I also added 1 teaspone of minced garlic along with fresh ground pepper - 22 Apr 2009 (Review from Allrecipes USA and Canada)
My husband gives it 5 stars, but I didn't find it as tasty so it averages to 4 stars. It's even better if you follow the suggestions below of adding the veggies and only ONE cup of barley. For those that like a healthier option, be sure to use natural/organic broth as most brands contain MSG. - 01 Apr 2008 (Review from Allrecipes USA and Canada)