Simple beef and barley soup

    1 hour 35 min

    It is amazing that only a few simple ingredients can turn into something as wonderful and hearty as this. Remember that it will thicken as it sits.

    87 people made this

    Serves: 6 

    • 2L (3 pints 10 fl oz) beef stock
    • 200g (7 oz) diced, cooked beef
    • 340g (12 oz) pearl barley
    • freshly ground black pepper to taste

    Prep:5min  ›  Cook:1hr30min  ›  Ready in:1hr35min 

    1. In a large stockpot, bring beef stock to a gentle boil. Add beef and barley, reduce to simmer, cover and cook at least 1 hour.
    2. Check the tenderness of the barley. You might need to add more hot beef stock or water if too much evapourates.
    3. Add freshly ground black pepper to taste. Cook until soup reaches desired thickness.


    This is a great way to use up leftover beef from a roast.

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    Reviews in English (25)


    Used different ingredients. I didn't have beef stock so I used water, 2 beef stock cubes and a packet of dried onion soup mix. I also added 3 cloves of finely minced garlic, 2 diced carrots and a 2 stalks celery diced. It came out great. As it thickened I just added more water and the soup was very flavourful.  -  24 Jul 2008


    This recipe was so easy. I've made it many times since. We love it and its healthy too!  -  24 Jul 2008


    REALLY tasty, so easy to make, I put in the leftover veg too - a meal in itself.  -  03 Aug 2011