Beef Barley Soup

Source: Food Hero

Serving size: 1 cup (245g)

Servings per recipe: 14 servings

This hearty soup is a perfect dinner for cold fall or winter nights!

View Nutrition Facts


1 pound lean ground beef (10% fat or less)

1 large carrot, diced, about 1 cup

1 medium onion, diced, about 1 cup

2 stalks celery, diced, about 1 cup

2 cloves garlic, finely chopped or 1/4 teaspoon garlic powder

8 cups water

2 teaspoons beef bouillon

1 can (14.5 ounce) diced tomatoes with juice

1 cup uncooked barley

1/2 teaspoon pepper


Pot, stove top, measuring cups, measuring spoons, knife


  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.
  5. Serve immediately.
  6. Refrigerate leftovers within 2 hours.


This soup works well with other vegetables, as well. Try canned or fresh sliced mushrooms or greens.

This soup also freezes well. Make a double batch of the soup, and freeze small portions for another lunch or dinner.

More About Carrots

How to Select

Choose well-shaped, smooth, firm, crisp carrots with deep color and fresh, green tops. Avoid soft, wilted or split carrots.

How to Store

Refrigerate in a plastic bag with some air holes. Carrots can last 4-5 months if packed in moist sand and stored in a cold root cellar at 32-40 degrees.

How to Prepare

Rinse with cold water. Trim off tops & bottoms. Add to salads, have as a snack with dip. Carrots can be steamed, microwaved, roasted or boiled until tender.