Quick Beef & Barley Soup

January/February 2011

Your rating: None Average: 3.7 (139 votes)

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.

Quick Beef & Barley Soup

11 Reviews for Quick Beef & Barley Soup

easy and good

Had this forever and finally made it, it was great! My quasi picky fiance also loved it. My own mistake, I should have sauteed the celery a little longer bc it was kind of crunchy, and I should have taken the meat off a minute before, but these were my issues as I was afraid of overcooking and undercooking the meat. Still, so good! Made the kitchen smell great.

pretty easy, perfect size for 2 people and 2 leftover serving
delicious comfort soup on a cold winter day in Wisconsin

we used regular cooking barley and then added 2 more cups of beef broth and tomato past.

Perfect for a snowy day.

Made this on a snow day so had to use what was on hand. This meant I used chicken broth and had no celery. I used extra spices and I admit I made small dumplings and added them. It was fabulous! I did cook it a little longer after I added the meat. It gets better and better.

Much better the next day

I felt the soup needed more punch so I added a dried seasoning mix containing salt, shallots, garlic, onion and chives and let the soup cook for another hour after adding the beef back to the pot.

Comes together quickly
Comfort food.

Mmmmm. Hit the spot on a cold winter's night. My husband raved and raved. I only substituted a bay leaf for the thyme but kept everything else the same. I can't wait to try some of the other recipes in this month's magazine.


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