Grammy's Kitchen · Beef Barley Soup · Beef Barley Soup
One of 21 beef barley soup recipes we measured
from www.jocooks.com
It ranks #4 of 21 for vegetable texture among the beef barley soup recipes we compared. 728 cooks on www.jocooks.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 21.
| this recipe | typical | |
|---|---|---|
| liquid | 368% | 212% |
| vegetables and beans | 31% | 47% |
| aromatics | 46% | 34% |
| fat | 6% | 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.
| 454 g | 1 pound stewing beef |
| 6 g | 1 teaspoon salt (or to taste) |
| 2 g | 1 teaspoon pepper (or to taste) |
| 60 g | 1/2 cup all-purpose flour |
| 27 g | 2 tablespoons olive oil (or more if needed) |
| 150 g | 1 large onion (chopped) |
| 61 g | 1 large carrot (peeled and chopped) |
| 80 g | 2 stalks celery (cleaned and chopped) |
| 9 g | 3 cloves garlic (minced) |
| 4 g | 1 tablespoon oregano (fresh, chopped (or 1 tsp dried oregano)) |
| 49 g | 3 tablespoons tomato paste |
| 960 g | 4 cups beef broth (low sodium ) |
| 710 g | 3 cups water |
| 3/4 cup barley (I used pearl barley, see notes) | |
| 6 g | 1 tablespoon parsley (fresh, chopped) |
Method: 6 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this for dinner tonight. Never had barley soup (or barley at all for that matter) and it was a hit for everybody. “That’s a keeper!” was the refrain. I followed the recipe except for adding a sprig each of rosemary and thyme and a bay leaf. Scrumptious, h” — a cook, 5.0★
“I made this last night for dinner and my husband and I loved it. Simple ingredients and it’s delicious. Can’t wait to have it for lunch today.” — a cook, 5.0★