Barley Soup

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  • 1 lb. beef stew meat cubed
  • quarts water or beef broth
  • ¾ cup barley rinsed
  • 2 onions chopped
  • 3 carrots peeled and sliced
  • 2 turnips peeled and chopped
  • 1 14½- ounce can diced tomatoes or use a pint jar of home-canned tomatoes
  • salt and pepper to taste


  • In a large pot or Dutch oven, brown beef cubes in a small amount of oil.
  • Add the water (or broth) and barley and bring to a boil; reduce heat and simmer, covered, for 1 hour or until the barley is tender.
  • Add the onions, carrots, turnips, and diced tomatoes.
  • Cover the pot and simmer until the carrots are tender, or as long as another hour.
  • Season with salt and pepper to taste.
  • You can add more water or broth if too much has evaporated during cooking or if you want to stretch the number of servings.
Course Beef / Soup
Cuisine Amish