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Quick Beef & Barley Soup

January/February 2011

Your rating: None Average: 3.7 (145 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

13 Reviews for Quick Beef & Barley Soup

03/03/2015
Anonymous

I made this soup... And I really found it very filling. I doubled the quantity just so I could have some for quick lunches if needed. But I will be making this soup again... Thank you.

Comments
03/03/2015
Anonymous

I made this soup... And I really found it very filling. I doubled the quantity just so I could have some for quick lunches if needed. But I will be making this soup again... Thank you.

Comments
12/30/2014
Anonymous

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!

Comments
11/30/2014
Anonymous
Yum

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!

Quick & easy
Comments
09/28/2013
Anonymous

Hi,
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!

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