Beef Barley Soup


  • Makes6 servings

A wonderfully comforting soup for a chilly fall evening. Serve it with a salad and a loaf of bread and it's dinner.


  • 4 cups beef broth, (homemade or reconstituted canned)

  • 4 cups water

  • 2 cups leftover roast beef, cut into 1/2- in. dice

  • 1 796-mL can diced tomatoes

  • 3 carrots, sliced

  • 2 stalks celery, sliced

  • 1 large onion, chopped

  • 2/3 cup barley

  • 1/2 cup chopped parsley

  • salt, to taste

  • black pepper, to taste


  • In a large saucepan or Dutch oven, combine the broth, water, beef, tomatoes, carrots, celery, onion, barley and parsley.

  • Bring to a boil over medium-high heat, then lower the heat to a simmer, cover and cook for an hour, stirring occasionally.

  • Taste and season with salt and pepper, if necessary.

This article was originally published on Oct 01, 2005

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