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Photo of Beef Barley Soup
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14 Cups
Prep time:
15 minutes
Cooking time:
45 minutes


1 pound lean ground beef (15% fat or less)
1 large carrot, diced, about 1 cup
1 small onion, diced, about 1 cup
2 stalk celery, diced, about 1 cup
2 cloves garlic, finely chopped or 1/2 teaspoon garlic powder
8 cups water
2 teaspoons beef bouillon
1 can (14.5 ounce) diced tomatoes with juice
1 cup uncooked barley
½ teaspoon pepper


  1. In large sauce pot, cook ground beef over medium heat. Drain fat.
  2. Add carrots, onion, celery, and garlic; stir often and cook for about 5 minutes.
  3. Add 8 cups of water, bouillon, tomatoes with juice, barley, and pepper. Bring to a boil.
  4. Cover and reduce heat to a low boil. Cook for about 30 minutes or until barley is as tender as you like it.
  5. Serve immediately.
  6. Refrigerate leftovers within 2 hours.


  • Add 1 cup sliced mushrooms with tomatoes.
  • Add 1 cup chopped kale or other greens with tomatoes.