Grammy's Kitchen · Beef Barley Soup · Beef Barley Soup
One of 21 beef barley soup recipes we measured
from www.momontimeout.com
It ranks #5 of 21 for broth richness among the beef barley soup recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 21.
| this recipe | typical | |
|---|---|---|
| liquid | 352% | 212% |
| vegetables and beans | 39% | 47% |
| aromatics | 30% | 34% |
| fat | 8% | 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.
| 54 g | 4 tablespoons extra virgin olive oil (divided) |
| 680 g | 1 1/2 pounds chuck roast (trimmed, or beef stew meat) |
| 6 g | 1 teaspoon fine sea salt |
| 1 g | 1/2 teaspoon fresh ground black pepper |
| 15 g | 2 tablespoons all purpose flour |
| 183 g | 3 large carrots (peeled and chopped) |
| 80 g | 2 stalks celery (diced) |
| 150 g | 1 medium onion (diced (yellow or white)) |
| 4 g | 2 teaspoons Italian seasoning |
| 6 g | 2 teaspoons minced garlic |
| 49 g | 3 tablespoons tomato paste |
| 1920 g | 8 cups low sodium beef broth (or stock, substitute in one can of Beef Consomme for richer beef flavor) |
| 473 g | 2 cups water |
| 1 g | 1 bay leaf |
| 2/3 cup barley | |
| chopped parsley |
Method: 10 steps, published by www.momontimeout.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.