Amish Beef Barley Soup

The Pennsylvania Dutch people take advantage of their gardens whenever possible, and this easy version of a classic hearty Amish Beef Barley soup is chock full of veggies for a healthy stick-to-your-ribs main dish soup.

Category: Soups, Stews and Chili

Cuisine: not set

Ready in 45 minutes
by rotts4me

Ingredients

2 tablespoons vegetable oil

1 pound beef stew meat cut into 1/2-inch chunks

1 onion chopped

8 ounces sliced fresh mushrooms

3 carrots coarsely diced

14 1/2 ounce can diced tomatoes not drained

8 cups beef broth

1/2 teaspoon salt

1/2 teaspoon black pepper

3/4 cup quick-cooking pearl barley


Directions

In a soup pot over high heat, heat oil. Add beef, onion, mushrooms, and carrots and sauté 6 to 8 minutes, or until they begin to brown. Add diced tomatoes including the liquid, beef broth, salt, and pepper; bring to a boil. Reduce heat and simmer on low 30 minutes, or until beef is tender, stirring occasionally. Add barley and simmer an additional 15 to 20 minutes, or until barley is tender. Serve immediately. Notes: This is great to serve after a bone-chilling barn-raising, or any day you could go for some real hardy soup-slurping goodness! For some great dunking, serve up this soup with our Parmesan Garlic Rolls.

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