Grammy's Kitchen · Beef Barley Soup · Beef Barley Soup
One of 21 beef barley soup recipes we measured
It ranks #20 of 21 for broth richness among the beef barley soup recipes we compared. 1,131 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 21.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 212% |
| vegetables and beans | 0% | 47% |
| aromatics | 0% | 34% |
| fat | 0% | 3% |
| salt | 0% | 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 |
| 150 g | 1 onion (chopped) |
| 3 g | 1 clove garlic (minced) |
| 122 g | 2 carrots (sliced) |
| 40 g | 1 rib celery (sliced) |
| 2 cups cooked beef | |
| 1440 g | 6 cups reduced sodium beef broth |
| 411 g | 14.5 ounces canned petite diced tomatoes (with juices, 1 can) |
| 60 g | 1/2 green bell pepper (diced) |
| 2/3 cup pearl barley | |
| 16 g | 1 tablespoon Worcestershire sauce |
| 0 g | 1/4 teaspoon dried thyme leaves |
| 1 packet beef gravy mix | |
| 1 g | 1 bay leaf |
| 30 g | 2 tablespoons red wine (optional) |
| 12 g | 2 tablespoons chopped fresh parsley (or 2 teaspoons dried) |
| salt and black pepper (to taste) |
Method: 3 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this both for a dinner and to freeze for later. I cooked up ground beef with the onions as the meat part. The only change I made was deleting the bell pepper because I don't care for them, and I accidentally put in about 3x as much celery as the recipe” — a cook, 5.0★
“I don't usually rate recipes unless they're real keepers. This one is. Note that I didn't have the gravy packet, so after browning some thin steak and onions, I added some flour. I also use Better Than Bouillon for my broth which is rich and savory. Betwee” — a cook, 5.0★