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Amish Beef Barley Soup

(12 Votes)
SERVES
8
COOK TIME
1 Hr 10 Min

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:
  1. 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.
     
  2. Add barley and simmer an additional 15 to 20 minutes, or until barley is tender. Serve immediately.

 

Notes

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I made the Potato Salad and let me tell you it was delicious

Made this last nite and it was delish. I doubled the batch and froze some for a few more meals. Had some crusty bread and a side salad, it filled every one up nicely. I also tripled the amount of stew beef to give it more body. This is definitely a once a month meal. Thank you.

I made this for dinner tonight, having no stew beef thawed out, I used ground beef and it was still delicious. Will definitely make again as my husband had a second helping, and he only does that when he really likes what I make. Thank you for an added recipe to my keepers.

This is an easy and delicious soup. I did increase the beef a little and cut back on the water so it was a bit more like a stew. Even better when eating the leftover after a couple days!

I have also made this recipe, the only difference is I added a bay leaf for added flavor as well as celery. Wonderful on a cold New England nite with fresh home made bread.

Delicious, wonderful soup on a cold winter's night! I'll definitely be making this again.

This is a great fall soup.....I made some took it to my daughters house , had to give her the receipe....

This was so delicious. It was very filling. Loved it.

when I make my soup U use Beef bones and cook the and meat for hours (you have to skim first) the add oregano and tomatoes. after it has cooked for hours I add all the other ingredients. y mother passed this recipe on to me

Definitely needs more meat than what recipe called for. Added some instant beef bouillon to give it more flavor. After sitting overnight tasted better too.

Browned the meat first, then finished cooking in the slow cooker until the meat was falling apart tender. About 6 hours. Didn't make any significant changes other than that, it was delicious!

This recipe sounds delicious and also answers the question as to what to do with a pound of stew meat other than stew! I would add a pinch of red pepper flakes.

Excellent recipe the thing I added was rutabaga cut in small chunks.

Exactly right, Chyenne. I omitted the carrots and added rutabaga and a few parsnips.

I made this today for our dinner and it came out very delicous...My husband really loved it as I did....It was such a simple recipe and fast too...

Made this today. Not enough beef stew for my husband so I will use 2 pounds next time along will more seasoning. Over all, a solid B+ will many ways to make this dish our own. Thanks for the basic recipe.

When I make homemade veggie soup, potatoes are a must! I always quarter or cut smaller the potatoes. Potatoes add delicious body to any veggie soup even if it has a type of pasta or barley in it.

The suggestion of adding potatos is something I read in a lot of veggie-type soups, even when other starches already added. This is something I will try some time rather than adding more meat, green beans or mushrooms. Thanks.

I cook my stew meat in a slow cooker with a little beef broth for 8 hours. Then I freeze in vacuum bags. I used it for soups and stews. The hard part is done and makes for very quick soup/stew meals.

Don't forget the secret (and a must) ingredient. Bay leaves at least 2. Cook with all but remove before serving. Unless you really love bay leaves.

My Mom would make a stoup very similar to this recipe. You cant go wrong, it's delicious, healthy and filling. I bet even the young kids would eat it. I am going to make it myself....Thanks for sharing

Terrific soup! With soup, I do make a few adjustments both because soup adjusts so beautifully and we love to make extra and freeze it away! I used 2-1/2 pounds of top round steaks [on sale @ grocer], doubled the broth, some red wine, plus a can of drained green beans and a half bag of frozen corn. I simmered, covered on the stove top for like all day [6 hrs]......kitchen smelled great! Hubby loved the smell when he walked in the door. Served this with homemade breadstick recipe from Food Network. Great comfort food for our 20 degree Buffalo day!

Whenever I make my soup/stew I usually boil my stew meat while I'm cutting up my veggies; adding my seasonings as I go & basically cook it most the day (til I can't stand it any longer & I HAVE to taste it) that gives the meat time to time to get tender. I do most of my soups that way - but I'm a "soup-nut"

Is browning that meat just 6/8 minutes really enough time if the whole pot simmers only 15/20 minutes?? Hmmmm

Stated cooking time: 1 hour I think you missed 'Reduce heat and simmer on low 30 minutes, stirring occasionally until beef is tender.'

The simmering is after you get it to a boil. This takes some time. So yes is the answer to your querstion.

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