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My Mom's Beef and Barley Soup

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Beef and Barley Soup

Many years ago, my parents ordered a beef and barley soup at a nice restaurant. My dad liked the soup and wanted my mom to try to recreate it at home. This Beef and Barley Soup recipe was her end result! It's a very simple, easy (and quick!) dish to make. Joshua and I love the flavors. As the barley cooks, it thickens the soup. So creamy and comforting!

Wheat Berry Soup

I have made a very similar soup using whole wheat berries (whole grain wheat) when I was out of barley. The wheat has a very different taste and texture; not at all creamy (unless you cook it for hours and hours and hours). You can see my recipe for Wheat Berry Soup if you're interested in that one.

Beef and Barley Soup

I love both soups! Joshua prefers the Beef and Barley soup.

One thing I really appreciate about grain-based soups is how economical they are... besides being super-easy! The grain swells as it cooks and just a couple cups of grain will make a nice-sized batch of soup.Whole grains are cheaper (I buy in bulk) and healthier than traditional white pasta or egg noodles. And I love the chewy texture of cooked wheat or barley!

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Comments

Submitted by Mrs. Paradis on Fri, 2009-01-09 06:57.

That look good

I want to make that one day when we go out snowmobiling and have when we come inside.Looks thick and hearty!

Submitted by Mrs. Paradis on Sat, 2009-01-10 18:56.

Got the

Ingredients and am making it tomorrow.Can't wait.

Submitted by Anonymous on Fri, 2009-01-09 08:28.

economical

Looks good and I love the fact that it's economical. I have always considered myself somewhat frugal but with times the way they are I am having to REALLY tighten the budget even more.
Thanks for all of your ideas. This is my families favorite site!!
Blessings~
Shelly

Submitted by Luv2write on Fri, 2009-01-09 10:25.

Is that a recent batch of bread?

I noticed the bread in your last picture - how have your bread experiments been going? That slice looks lovely. I still can't get my bread to be that un-crumbly and flexible, though I use lecithin, ginger, citric acid, and a machine to knead. Any ideas what my problem could be?

Submitted by mama on Fri, 2009-01-09 11:52.
mama's picture

We love beef barley soup! So

We love beef barley soup!
So how you likeing apartment living?
Tereza

Submitted by Anonymous on Fri, 2009-01-09 12:29.

Beef and Barley has always

Beef and Barley has always been a favorite of mine as well. I always add diced carrots to cook with the barley and add frozen corn and frozen green beans at the end. It makes is so much more yummy, healthy, and visually appealing than an indescript color of soup. Fresh bread is always a plus!

Submitted by Anonymous on Sat, 2009-01-10 12:44.

Oh my!

This looks wonderful! I am such a soup freak when it is cold outside... this is one recipe I am going to give a try! Can't wait! thanks so much for sharing it!

Amy @ Joy of My Heart

Submitted by Anonymous on Sun, 2009-01-11 12:27.

bulk grains

Tammy, where do you buy your grains in bulk? My husband is stuck on white rice and pasta because our whole grains are SO EXPENSIVE in the grocery store and Costco. If I could get them cheaper and make them tastier (I admit, they don't taste that great from the grocery store when cooked according to the directions)I'd be interested.

Submitted by Anonymous on Sun, 2009-01-11 22:50.

easy homemade beef broth

I discovered an easy and inexpensive way to make beef broth for the freezer. Whenever we have steaks with bones, I save the leftover bones or whatever is left on peoples plates instead of giving them to our dog or throwing them away. I place these bones and scraps into a freezer bag. I do not use them until I have enough saved up that will fill up a crockpot. Also when I make stir-fry or other beef dishes, I save the trimmed off pieces that are too fatty to eat and add them to my "beef bone freezer collection". When I am ready to make broth, all I have to do is take them out of the freezer, drop them in the crockpot, cover with plenty of water, onions and mushrooms (if we have them on hand) and let that simmer for several hours. Once it is all cooked down and the water is permeated with the beef flavor, I pour it into jars using a strainer and place the jars in the fridge overnight so that I can remove the thick layer of fat that rises to the top the next day. These jars go into the freezer and are so handy to add to stews, homemade rice-a-roni, stir-frys or to make gravy. They taste much better than beef bouilon and are so much healthier. Most beef bouilon contains msg. When I was younger I heard that msg was often used to tenderize meats in restaurants and that it will "tenderize" your veins when you consume it. Since varicose veins run so heavy in my family I am staying as far away from msg as I can.

Submitted by JustJane on Mon, 2009-01-12 21:16.

I am going to make this

I am going to make this tomorrow!
Thanks for another great recipe, Tammy!!!!

Submitted by JustJane on Fri, 2009-01-16 22:33.

YUM!

I made it this last week. It was DELICIOUS!
I did add a few carrots, a bag of freezer corn, & a quart of green beans. Oh, & some basil & thyme.
It was AMAZING!
Thank you Tammy, again! :)

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