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 20minutes
Cook Time 10minutes
Resting Time 1hour
Total Time 1hour30minutes
Servings 6people
Ingredients
olive oil
2-3lbs.stew meat
1cupcarrots chopped
1cupcelery chopped
1smallonion chopped
salt and pepper
110 oz. canCampbell's Beef Consomme
2cartonsbeef broth32 oz. each
1cupquick cooking barley
Instructions
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.
Notes
I find barley in the rice section of my grocery store.