Beef Barley Soup 1965 Recipe

Warm up with this hearty and nostalgic Beef Barley Soup! This recipe uses quick-cooking barley (but pearl or pot barley works too – just add it earlier!). Tender beef, colorful vegetables, and rich broth combine for a comforting classic. Perfect for a chilly evening or family gathering. Get ready for a taste of 1965!

Prep Time 20 mins
Cook Time 130 mins
Calories 422.1 kcal
Protein 53g
Rating Be the first
Beef Barley Soup 1965 239

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Beef Barley Soup 1965

  • 1.5 lbs chuck roast, cut into 1 1/2-inch cubes
  • 2 tablespoons canola oil
  • 1 large onion, chopped
  • 8 cups beef stock
  • 1 (28 ounce) can crushed tomatoes
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 green bell pepper, chopped
  • 1 cup quick-cooking barley
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh parsley, chopped
  • 1 1/2 cups pearl/pot barley

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How to Make Beef Barley Soup 1965

  1. Heat 2 tablespoons of olive oil in a large stockpot over medium heat.
  2. Add 1.5 lbs beef stew cubes and brown on all sides for 6 minutes.
  3. Add 1 large onion, chopped, and cook until softened, about 12 minutes.
  4. Pour in 8 cups beef broth, 1 (28 ounce) can crushed tomatoes, and bring to a simmer. Cover and reduce heat to low.
  5. Simmer for 90 minutes.
  6. Add 2 carrots, chopped, 1 green bell pepper, chopped, 2 celery stalks, chopped, and 1 cup quick-cooking barley (or 1 1/2 cups pearl/pot barley).
  7. Stir in 1 tablespoon Worcestershire sauce, 1 teaspoon black pepper, and 1 teaspoon salt.
  8. Continue to simmer for another 30 minutes, or until the vegetables are tender and the barley is cooked through.
  9. In the last 8 minutes of cooking, stir in 1 tablespoon fresh thyme leaves and 1 tablespoon fresh parsley, chopped. Serve hot with warm crusty bread.

Nutrition Information (Approximate per serving)

Sodium

37 g

Sugar

14g

Fat

48g

Carbs

6g

Recipe Categories (Choose a category and find related recipes!)

Starters Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Beef & Red Meat American Fall Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Healthy Soups Stews Beef Dietary Low Cholesterol Low Calorie Low Carb Healthy 2 Low In Something Meat Number Of Servings 4 Hours Or Less

Frequently Asked Questions

How long does it take to make Beef Barley Soup 1965?

Beef Barley Soup 1965 takes about 150 minutes from start to finish — roughly 20 minutes to prepare and 130 minutes to cook.

How many calories are in Beef Barley Soup 1965?

Beef Barley Soup 1965 has approximately 422.1 calories per serving, with about 53 g protein, 6 g carbohydrates and 41 g fat.

What ingredients do I need for Beef Barley Soup 1965?

The key ingredients for Beef Barley Soup 1965 are Chuck Roast, Canola Oil, Onion, Beef Stock, Tomatoes, Carrot. See the full list with measurements above.

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