This turned out great! Very flavorful and satisfying. It turned out that the barley I purchased was not quick cooking, so that added about 45 minutes cook time. Ultimately it was a good thing because the soup reduced further and had rich flavor. Definitely making again on a cold night!
Quick Beef & Barley Soup
From EatingWell: January/February 2011
Quick-cooking barley and sirloin help get this beef-and-barley soup on the table in a snap—and it doubles easily. If leftovers get too thick in the fridge, add a little broth when you reheat it. Serve with crusty bread and a glass of malbec.
11 Reviews for Quick Beef & Barley Soup
I use beef stock rather than broth to add more flavor and egg noodles instead of barley. I also add a couple cloves of garlic and some frozen peas and corn - delicious!
I made this soup as the recipe stated and found it to be very bland. So, I tweaked it a bit and it turned out amazing. First, I added a cup of Barley rather than 3/4. I also added beef bouillion cubes to taste as it wasn't "beefy" enough for me. Addtional barley and beef bouillion (Knorr) made it must better! I would recommend this recipe with tweaking!
Great soup! Easy and quick to make! The flavor are complex for how quickly it cooks! My boyfriend And I have both made it and love it each time we make it!
I made this last night and it was good. I could not find quick barley, so i used normal barley so i had to cook it for an hour. My husband begged me to add white potatoes so i did. It was filling and good.