The Pennsylvania Dutch people take advantage of their gardens whenever possible, and this easy version of a classic hearty Amish Beef Barley soup recipe is chock full of veggies for a healthy stick-to-your-ribs main dish soup. If you’ve been looking for a beef barley soup recipe that’s made with good-for-you, down-home ingredients, then this is the easy soup recipe for you. Plus, you can pack up the leftovers to reheat the next day for lunch!

Prep Time: Cook Time: Total Time:


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

1 (14.5-ounce) can diced tomato, not drained

8 cups beef broth

1/2 teaspoon salt

1/2 teaspoon black pepper

3/4 cup quick-cooking pearl barley


In a soup pot over high heat, heat oil. Add beef, onion, mushrooms, and carrots and saute 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.


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Posted by Straight Outta My Kitchen

Hi, I'm Chris I've been working in kitchens for almost 20 years. Straight Outta My Kitchen is about Sustainable Fresh Local Products. Content Simple Easy Recipes to follow along at home. Straight Outta My Kitchen will strive to produce quality content on home cooking, cast iron, recipes, Product reviews, Food Photography and other things as I go along Looking forward to see how this all pans outs. When It comes to eating I definitely enjoy great flavors, seasonal inspired, great home cooked meals. Growing up I was always in the kitchen learning, watching, learning what does and doesn't go well together. Well Thanks for stopping by here and checking out my photos hope the make you hungry and want to go cook.