Grammy's Kitchen · Beef Barley Soup · Beef Barley Soup
One of 21 beef barley soup recipes we measured
It ranks #5 of 21 for vegetable texture among the beef barley soup recipes we compared. 24 cooks on kristineskitchenblog.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 21.
| this recipe | typical | |
|---|---|---|
| liquid | 317% | 212% |
| vegetables and beans | 117% | 47% |
| aromatics | 43% | 34% |
| fat | 3% | 3% |
| salt | 1% | 1% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon olive oil |
| 454 g | 1 pound beef stew meat* |
| 4 g | 3/4 teaspoon Kosher salt |
| 1 g | 1/2 teaspoon black pepper |
| 150 g | 1 medium yellow onion (chopped) |
| 120 g | 3 ribs celery (chopped) |
| 183 g | 3 carrots (chopped into 1/2-inch pieces) |
| 227 g | 8 ounces cremini mushrooms (sliced) |
| 12 g | 4 cloves garlic (minced) |
| 2 g | 1 teaspoon dried thyme |
| 33 g | 2 tablespoons tomato paste |
| 1440 g | 6 cups low sodium beef broth (or low sodium chicken broth, plus more as needed) |
| 16 g | 1 tablespoon Worcestershire sauce |
| 2 g | 2 bay leaves |
| 3/4 cup pearl barley (rinsed) | |
| chopped fresh parsley (for serving) |
Method: 7 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The taste was good. It was thick like stew instead of soup. This makes enough soup for an army or days of leftovers. It had too much barley for our liking. I’m making this again today with only 4 cups of broth since there’s only two of us eating it. I’m only g” — a cook, 4.0★
“I just made this and it came out fantastic!! I’ve typically don’t sautee my veggies when making soups, but followed the directions and did making the Beef Barley Soup. WOW, it really made all the flavors pop!!! I did add a couple of turnip I had to use them up” — a cook, 5.0★