HomeSoup Beef Barley Vegetable Soup Recipe – Feed A Crowd Ecomically

Beef Barley Vegetable Soup Recipe – Feed A Crowd Ecomically

Comments : 2 Posted in : Soup on by : Karen Metz Tags: , ,

It is officially soup season in our house! We make a very large pot of soup every weekend that will last at least for 2 dinners and several lunches throughout the week. We do this from October to about April or May depending on when the weather will allow us to get the grill out and we can start grilling for the weekends.

My husband is usually the one to make the soups. He doesn’t follow recipes, but this year, I am getting him to write down his ingredients and measurements so that we will have them documented. My kids will appreciate this one day!

This beef barley vegetable soup recipe is his most requested soup and people ask for the recipe all the time. He started off with the recipe on the back of the Quaker box but has changed things over the years. This is his updated recipe. It makes a 5 gallon pot of soup! We fed our church family, gave some of them seconds to take home, and had enough to feed our family a dinner as well as a couple of us took some for lunch. That is a lot of soup!

If you do not want to make this much, I have included a recipe for a smaller batch.

Beef Barley Vegetable Soup – Large Version

Ingredients:

6-7 pounds ground beef

3 large onions – chopped

4 cloves of garlic – minced

5 gallons Better Than Bouillon Beef Base or Au Jus from Gordon’s

3 boxes Quaker Quick Barley, uncooked

3 – 4 bay leaves

3 (20 oz) bags frozen mixed vegetables

1 teaspoon pepper

Directions:

  1. In a very large 20 quart stock pot, brown ground beef and drain fat.  Take out beef and set aside.
  2. In stock pot,  mix bouillon beef base or Au Jus according to directions on the jar and add the box of barley.
  3. Bring to a boil, then turn down to a simmer and simmer till barley is done.
  4. Add onions and garlic.  Cook till onion is tender.
  5. Put in frozen vegetables and bay leaf. Simmer till vegetables are tender.
  6. After vegetables are tender, add the beef back and bring up to heat.
  7. Add more broth to your desired thickness.

Beef Barley Vegetable Soup – Smaller Version

1 pound ground beef

1 large onion – chopped

1 clove Garlic minced

1 gallon Better Than Bouillon Beef Base or Au Jus from Gordon’s

1 box QUAKER Quick Barley, uncooked

1 Bay leaf

1 (20 oz) pkg. Frozen mixed vegetables

1/4 teaspoon pepper

In a 4-quart saucepan or Dutch oven. Brown meat Add onion and garlic: cook until onion is tender Drain.

  1. In a very large 20 quart stock pot, brown ground beef and drain fat. Take out beef and set aside.
  2. In stock pot, mix bouillon beef base or Au Jus according to directions on the jar and add the box of barley.
  3. Bring to a boil, then turn down to a simmer and simmer till barley is done.
  4. Add onions and garlic. Cook till onion is tender.
  5. Put in frozen vegetables and bay leaf. Simmer till vegetables are tender.
  6. After vegetables are tender, add the beef back and bring up to heat.
  7. Add more broth to your desired thickness.

Tips

  • Have extra broth or Au Jus on hand. Sometimes the barley will soak up a lot of your broth and you need to put extra in it as it is cooking. It is also good to have on hand for leftovers too, because again we found the barley soaks up a lot of the liquid as it sits.
  •  Do not boil your beef because it will make it tough.

Simple & Good

This is a great recipe if you have a crowd of people to feed. A friend of mine made this to feed her guests at her wedding! It is hearty, filling, simple to make and taste great. It is also not that expensive, another reason for making it when you have a lot of mouths to feed.

Did you get the chance to make this recipe? Did you do anything different? I was thinking it would be great with frozen veggies from your garden. You could also use any leftover veggies too. Leave me your comments and suggestions in the comment section below!

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2s COMMENTS

2 thoughts

  • Allen Metz
    November 13, 2019 at 9:19 pm

    I’ve used the beef broth from Gordon’s but everyone likes the au ju better!

    • November 14, 2019 at 3:05 pm

      I have had them both and they are both good!

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