Grammy's Kitchen · Beef Barley Soup · Beef Barley Soup
One of 21 beef barley soup recipes we measured
from www.skinnytaste.com
It ranks #19 of 21 for broth richness among the beef barley soup recipes we compared. 77 cooks on www.skinnytaste.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 21.
| this recipe | typical | |
|---|---|---|
| liquid | 209% | 212% |
| vegetables and beans | 26% | 47% |
| aromatics | 24% | 34% |
| fat | 1% | 3% |
| salt | 1% | 1% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 4 g | 1 teaspoon olive oil |
| 680 g | 1-1/2 lbs beef stew meat (such as chuck beef or anything with marbling) |
| 128 g | 1 cup chopped carrots |
| 160 g | 1 cup chopped onions |
| 50 g | 1/2 cup chopped celery |
| 6 g | 2 cloves garlic (chopped) |
| 1420 g | 6 cups water |
| 9 g | 1 1/2 teaspoons kosher salt (or more to taste) |
| 2 g | 2 dry bay leaves |
| 2/3 cup dry pearled barley | |
| fresh ground black pepper (to taste) |
Method: 11 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I love this soup! Tried it today for the first time. I used the same cut of beef but it was cut up in smaller pieces which I think helped to cook quicker. The only thing I did different was that I used 3/4 tsp of Trader Joe's mushroom powder in place of beef b” — a cook, 5.0★
“Used beef broth and added mushrooms. I followed up on an earlier comment and added the barley with the broth. Simmered 1 hour - done. The beef was cut small enough to make sure it was fully cooked. Great recipe” — a cook, 5.0★