Amish Beef Barley Soup
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The Pennsylvania Dutch people take advantage of their gardens whenever possible, and this easy version of a classic hearty Amish Beef Barley soup recipe is chock full of veggies for a healthy stick-to-your-ribs main dish soup. If you've been looking for a beef barley soup recipe that's made with good-for-you, down-home ingredients, then this is the easy soup recipe for you. Plus, you can pack up the leftovers to reheat the next day for lunch!
What You'll Need:
- 2 tablespoons vegetable oil
- 1 pound beef stew meat, cut into 1/2-inch chunks
- 1 onion, chopped
- 8 ounces sliced fresh mushrooms
- 3 carrots, coarsely diced
- 1 (14.5-ounce) can diced tomatoes, not drained
- 8 cups beef broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup quick-cooking pearl barley
What To Do:
In a soup pot over high heat, heat oil. Add beef, onion, mushrooms, and carrots and sauté 6 to 8 minutes, or until they begin to brown. Add diced tomatoes including the liquid, beef broth, salt, and pepper; bring to a boil. Reduce heat and simmer on low 30 minutes, or until beef is tender, stirring occasionally.
- Add barley and simmer an additional 15 to 20 minutes, or until barley is tender. Serve immediately.
This is great to serve after a bone-chilling barn-raising, or any day you could go for some real hardy soup-slurping goodness!
For some great dunking, serve up this soup with our Parmesan Garlic Rolls.
- If you're looking for more soups like our Amish Beef Barley Soup recipe, check out our free eCookbook, Comfort Food for the Soul: 40 of Our Best Stews and Easy Soup Recipes.
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