Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Beef Barley Soup

on January 29, 2015

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Having worked in a few diners in my day, soups are a staple on most menus. I’ve made and served a lot of homemade soups. My Beef Barley Soup was definitely a favorite.

Chicken Broth

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Tuscan Soup (6)

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I’m beef stock instead of beef broth. The beef stock as compared to the beef broth adds a real depth of flavor. I thought it would be delicious in this soup.

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Prep Time: 10 minutes
Cook Time: 1 hour 3 minutes
Total Time: 1 hour 13 minutes
Yields: 6 servings
Equipment: 6-quart saucepot, 6-quart Dutch oven

1 1/2 cups of barley, uncooked
1 quart of chicken broth, unsalted
2 pounds of lean ground sirloin (90% lean)
1 1/2 to 2 quarts of beef stock, unsalted
1 onion, diced
1 cup of carrots, diced
1 cup of celery, diced
3 cloves of garlic, minced
1 tablespoon of dried oregano
1 1/2 tablespoons of Kosher salt
1 teaspoon of red pepper flakes
1 teaspoon of fresh ground black pepper
1 15-ounce can of fire-roasted tomatoes
Parmesan cheese, shredded, for garnish

Start by adding chicken broth into a large saucepot. Add the barley to the chicken broth. Over medium-high heat, bring up to a boil, lower the heat to medium-low and simmer until all the liquid has been absorbed 20 to 25 minutes.

Once the barley has finished cooking, cover, remove from the heat and set aside.

In the meantime, in a large heavy bottom pot over medium-high heat add olive oil. To the oil, add the diced onions, stirring frequently, cook until the onions become translucent 2 to 3 minutes. Next, add garlic, dried oregano, red pepper flakes, Kosher salt, and fresh ground black pepper, stir to combine.

Add the ground sirloin. Using a wooden spoon, break the meat up and cook, stirring occasionally until the meat is no longer pink, 7 to 10 minutes.

Next, add the carrots, celery, and the fire-roasted diced tomatoes with juice, stir to combine. Stirring frequently, continue to cook for another 3 to 5 minutes.

Add the beef stock. Add enough beef stock so that the liquid comes up to around 2 inches from the top of the pot.

Note: If you think you don’t have enough liquid, you can always add water.

Still, over medium-high heat, bring everything up to a bubble before reducing the heat to medium-low. Simmer for 30 minutes. At this point add the cooked barley, stir to combine.

Continue to simmer for another 15 minutes. Turn the heat off and cover. The Beef Barley Soup is ready.

Wait!, what about Homemade Croutons for the top. I just happen to have a nice baguette leftover from yesterday that would work just perfect. All I did was to slice the baguette up and drizzle the slices with olive oil, salt, and pepper and toasted them off in the oven until golden brown. “Soups On!

Homemade Ciabatta Croutons


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