Beef-Barley Soup

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Beef-Barley Soup

Enjoy this soup now and then freeze individual servings to enjoy later.
Servings 8


  • 1-1/2 pounds boneless beef chuck
  • 6 cups water
  • 2 cups sliced celery
  • 2 cups sliced fresh mushrooms
  • 1 cup sliced carrots
  • 1 cup chopped onion
  • 1 teaspoon salt
  • 1 teaspoon dried rosemary crushed
  • 1/2 teaspoon pepper
  • 1 clove garlic minced
  • 1 6- ounce can tomato paste
  • 1 cup quick-cooking barley


  • Trim fat from meat; cut meat into 1/2-inch cubes. In a Dutch oven combine meat, water, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic. Bring to boiling; reduce heat. Cover and simmer 1 to 1-1/4 hours or until meat is tender. If necessary, skim fat.

    Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about 10 mintues or until barley is done.

    Make ahead tip:
    Cool soup; freeze in 1-cup portions for fast, hot lunches. To reheat, micro-cook on 70% power (medium-high) for 5 minutes or until hot. Or, cook, covered, over medium-low ehat about 15 minutes, stirring occasionally.

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