Beef Barley Soup

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6 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.