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Beef and Barley Soup

Total Time

Prep: 15 min. Cook: 2 hours 50 min.


10-12 servings (3-1/2 quarts)

I love this recipe because it's so easy to prepare. It allows me time to play with my two children - Avery, 4, and Sarah, 2 - or work on craft projects. I usually serve it with crusty bread and a crisp green salad.


  • 1 tablespoon canola oil
  • 2 pound beef short ribs
  • 2 medium onions, coarsely chopped
  • 3 large carrots, sliced
  • 3 celery ribs, sliced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 8 cups water
  • 4 teaspoons chicken bouillon granules
  • 1/3 cup medium pearl barley


  1. In a Dutch oven, heat oil over medium-high heat. Brown ribs. Add the onions, carrots, celery, tomatoes, water and bouillon; bring to a boil.
  2. Cover and simmer for 2 hours or until beef is tender. Add barley; cover and simmer 50-60 minutes longer or until the barley is tender.

Nutrition Facts

1 cup: 158 calories, 7g fat (3g saturated fat), 31mg cholesterol, 426mg sodium, 11g carbohydrate (4g sugars, 3g fiber), 12g protein. Diabetic Exchanges: 2 vegetable, 1 medium-fat meat, 1/2 fat.

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