Oma's Beef Barley Soup Recipe 

➤ by Oma Gerhild Fulson

Make this beef barley soup recipe, aka Graupensuppe mit Rindfleisch, when you need some real stick-to-your-ribs kind of comfort food. Easy to change up and use whatever you already have in your fridge.

Once you learned how to make soup and how to cook barley, this is a super comfort food recipe to make. Barley, aka Graupen in German, is a very healthy grain to incorporate into your diet.

Barley is similar in taste and texture to brown rice. A really great alternative. This is one of those beef soup recipes that is SO delicious!

The recipe below, although not traditionally German, is one of my non-German favorites!

A bit of this and a bit of that ...

• Want a different soup? Add a can of diced tomatoes. Adjust seasoning as needed.
• You can use any cut of beef for this. Trim the excess fat and remove any cartilage. 
• If you wish, you can add 1 cup of frozen peas at the end. Stir until the heat of the soup thaws the peas and serve.
• It's best when you brown the meat first, but even that step can be eliminated if you're in a hurry. However, browning the meat does add a great flavor to the broth.

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Oma Says:

Put the kettle on to boil when you first start making the soup. That way, when it's time to add the water, you can add boiling hot water. Makes it faster for the resulting soup to come to simmering point.

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Ready to make this beef barley soup?

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