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beef barley soup in bowl with crackers

Beef Barley Soup

Hearty and super simple, this beef barley soup goes from stovetop to table in about an hour! Perfect for busy weeknight dinners or Sunday Supper. Semi-homemade and delicious!
Course Main Dish, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 people


  • olive oil
  • 2-3 lbs. stew meat
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 1 small onion chopped
  • salt and pepper
  • 1 10 oz. can Campbell's Beef Consomme
  • 2 cartons beef broth 32 oz. each
  • 1 cup quick cooking barley


  • In the bottom of a soup pot or dutch oven, swirl olive oil to almost cover the bottom.
  • Add stew meat, carrots, celery and onion.
  • Cook and stir until beef is well browned.
  • Add salt and pepper to taste.
  • Add consomme and one carton of beef broth.
  • Bring to a boil.
  • Add barley.
  • Add enough of the second carton of beef broth to get your desired thickness.
  • Bring to a second boil, lower heat, and simmer for 10 minutes.
  • Cover and turn off heat.
  • Let sit on the stove top for 1 hour. Stir well and serve.


I find barley in the rice section of my grocery store.