This Hearty Amish Beef Barley Soup Recipe Will Stick to Your Ribs by 30Seconds Food


This Hearty Amish Beef Barley Soup Recipe Will Stick to Your Ribs

It's soup season! One of the most belly-warming soups is beef barley soup, and the Amish may make it best. Full of tender beef and vegetables, this hearty Amish beef and barley soup recipe is a delicious meal that will stick to your ribs. With fall here, it's time to add this easy beef soup recipe to your rotation. 

Here's your simple shopping list for this satisfying dinner recipe: boneless beef chuck, vegetable oil, onion, carrots, celery, garlic, thyme, broth, water and pearl barley. The parsley garnish is optional. Making this soup is simple. You brown the meat and remove it to a plate. You add the vegetables and seasonings, then the broth, water and barley. After adding the meat back in, you simmer the soup until tender (and enjoy the aroma that fills your kitchen).

Serve this comforting soup recipe with fresh Amish bread and butter. You'll love it for lunch the next day, too. If you enjoy Amish recipes, this one just might become a favorite.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour and 45 minutes
Total Time: 1 hour and 55 minutes

Servings: 8

Ingredients

  • 1 1/2 pounds boneless beef chuck, cut into cubes
  • 1 tablespoon vegetable oil
  • 1 cup finely chopped onion
  • 1 cup diced carrots
  • 1/2 cup chopped celery
  • 3 garlic cloves, minced
  • 1/2 teaspoon dried thyme
  • 2 cans (14 ounces each) chicken broth or beef broth or vegetable broth (or a combination)
  • 2 cups water
  • 1/2 cup medium pearl barley
  • chopped parsley, for garnish

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Recipes Notes

  • We used chicken broth in this recipe, but you can use a combination of broths, such as 1 can chicken broth and 1 can beef broth or vegetable broth. If you prefer more beef flavor, use all beef broth.
  • Store leftovers in a container in the refrigerator for up to three days. This soup also freezes well.

Here's how to make it: 

  1. In a large soup pot, heat the oil. Add the meat and cook until browned on all sides. Remove to a plate. 
  2. Add the onions, carrots and celery to the pot. Cook until soft, about 5 minutes. Add the garlic and thyme and cook 30 seconds.
  3. Pour in the broth, water and barley. Season with salt and pepper. Put the meat back into the pot. Cover and simmer about 1 1/2 hours or until meat is tender. 
  4. Taste and add more salt and pepper, if needed. Garnish with parsley, if desired, and serve.

Nutrition Facts Per Serving

Calories: 251

Total Fat: 15.9g

Saturated Fat: 5.8g

Cholesterol: 49mg

Sodium: 378mg

Total Carbohydrate: 6g

Dietary Fiber: 1.1g

Total Sugars: 1.7g

Protein: 20g

Vitamin D: 0mcg

Calcium: 34mg

Iron: 2mg

Potassium: 179mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
This soup looks like the perfect comfort food. I love Amish food, Old World goodness! #yum
Tribe
Perfect soup recipe, wow...
Cassiday
Looks delicious 😋
Terry
I'm just curious as to WHY chicken stock is even an option, in a beef barley soup. I could perhaps see it as the alternative, if one didn't have beef stock, but... Other than that, it makes no sense to me, at all!
Elisa Schmitz
It just depends on your preferences, Terry , as stated in the Recipe Notes. Hope you enjoy this yummy recipe (whichever broth you use)!

PS: Been thinking of you and hope you are doing well!
Terry
Thanks Elisa Schmitz ! It just seems counterintuitive to add chicken stock to a beef soup, IMHO.
Doing better, thanks. Splint is off, & after 3 weeks I've been cleared to drive. Definitely something wrong though - the knee "catches", & I get a horrendous stabbing-like pain, when I try to straighten it from a bent position, accompanied by a loud "cracking" sound. Had another set of x-rays done, from extremely difficult angles, as there's concern that my knee implant might have been damaged, or another bone fractured, that was not evident in any of my earlier x-rays (I once fractured my wrist, and it didn't show up for 6 weeks 😱). So...back to waiting for results. Here's hoping!
Elisa Schmitz
Oh goodness, Terry , how unnerving! So sorry for what you’re going through. I continue to send positive energy and healing thoughts your way! ⭐️
SMcInnes
Made this last night for our dinner. It was delicious!! I used all beef broth (Better Than Bouillon). Our son said that next time, I should make it with more barley (he loves barley). Will be adding this recipe to my "Tried & True" binder. It will definitely be a repeat!
Elisa Schmitz
That’s wonderful, SMcInnes ! Thank you for letting us know that you enjoyed it and how you plan to modify it with more barley. Sounds good to me! We appreciate you sharing your feedback. Thanks for being part of our community!

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