• Beef Barley Soup

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    Prep time:
    Cook time:
    Servings: 18-20 Bowls
    by David Brian Ankenbauer
    1 recipe
    This is a soup I have made for nearly 25 years. I created it myself playing around.It is very simple to make. The Frank's Hot Sauce is my "Buffalo" version, it adds a bite to the soup but not an overwhelming heat.


    • 2 Pounds of Sirloin Steak trimmed/Cubed to 1/2 inch sq.
    • 1 cup of Barley.
    • 5 cups of cut celery
    • 4 cups of slices carrots
    • 5 Medium Potatoes peeled/cubed
    • 1 Spanish Onion
    • 3 Cloves of Fresh Garlic
    • 8 Cups of Beef Stock
    • 1/4 Cup Butter
    • 1/2 cup Parsley
    • 1/2 can of Tomato Paste
    • Sea Salt
    • Course Ground Black Pepper
    • Optional: 1 cup of Frozen Corn
    • Optional:1/4 cup Frank's Hot Sauce


    1. Melt the butter in the pot and slowly simmer the meat seasoning with a pinch of salt and pepper. The meat should just start to carmalize. Add 2 qts of water and allow the meat to boil for at least 10 minutes.
    2. Add the Onion, Celery, carrots, and potatoes.Allow this to simmer for about 30 minutes. (Do not add stock until after simmering for 30 minutes)
    3. Add the Beef Stock (or soup base), parsley, salt, pepper. Once this comes to a boil, slowley stir in the tomato paste to thicken the soup up.
    4. Add the Barley and simmer at least one hour. I use a full cup of Barley which will make it almost a stew. If you care for a more "soup" broth end result, use only a half cup. You can always add more later. Also, be forewarned. Once this soup chills overnight it will thicken up A LOT.

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