Beef Barley Soup Recipe

Ingredients for Beef Barley Soup

• Chuck Roast
• Tomatoes
• Celery Rib
• 2 carrots (finely chopped)
• No Salt Added Beef Broth
• Quick Cooking Barley
• Salt & Pepper
• 2 bay leaves

How to Make Beef Barley Soup

1. In a large (6-quart) saucepan, combine 1 lb beef stew meat, 1 (46 ounce) can tomato juice, 2 stalks celery (finely chopped), 2 carrots (finely chopped), 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 bay leaves.
2. Add enough beef stock to completely cover the meat.
3. Bring to a boil, then reduce heat to low, cover, and simmer until the beef is fork-tender, approximately 1 hour to 1 hour and 15 minutes.
4. Remove the beef from the pot and set aside to cool slightly.
5. Once cool enough to handle, shred the beef into small pieces and return it to the pot.
6. Add 1 cup pearl barley.
7. Continue to simmer for 20-30 minutes, or until the barley is tender and the soup has thickened slightly. Stir occasionally.
8. Remove bay leaves before serving. Garnish with fresh parsley (optional).