Monday, October 5, 2015

Soup of the Day... Beef Barley Soup

“Soup is the song of the hearth... and the home.”

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.
Canning Beef Barley Soup Recipe

3 pound boneless roast, roasted and diced

7 quarts water.

4 medium onions, chopped

15 large carrots, diced

2 cups pearl barley

8 stalks celery, chopped.

9 cloves of garlic, chopped

3 Tablespoons vegetable oil.

1 cube margarine (is one stick)

3 bay leaves

1 Tablespoon tarragon

2 Tablespoons oregano

2 Tablespoons salt

1 Tablespoon black pepper

75 minutes for quarts at 10 pounds pressure (60 minutes for pints). If you live at altitudes above 1,000 feet you need to adjust the pressure for your altitude.

Above made about 11 quarts of soup.

Note from Granny: Yes, we realize it's not recommended to can grains... we also realize some folks do with great results... use this recipe at your own discretion.

Tomorrow's Soup of the Day... Gumbo


  1. You can certainly can everything except the barley, and add it during the reheat. Just can to the time for meat and you'd be fine.

  2. Thank you for your soup series. Many of the soups were canned by my granny but she didn't leave written recipes. By the time I overcame the southern girl fear of pressure canners, we couldn't recall all of the details. While I appreciate the work of the USDA with the canning guidelines, I realize they do not have sufficient time and resources to test everything and as a result what they do not/cannot research is deemed unsafe. .

    Thank you again for keeping canning information alive and available for more generations!!!

  3. The issue with not canning many grains is not that it is unsafe.. they break down under pressure and turn into mush. I've canned chicken & rice soup.. tasted great.. but as I mentioned.. the rice disappeared. Im wondering if you or anyone has ever canned the barley and it still held its form. I'm going to have to try it one of these days.

  4. I just canned this for the second time and the barley turned out amazing just like last time perfect thing to eat on the cold winter nights.

  5. Thank you for this recipe. I am canning scotch broth soup which is pretty much the same except made with lamb.

  6. I have canned scotch broth soup with excellent results. Also turkey barley soup with great results too. The barley does well as far as holding up. I do make sure it is cooked first as it swells. Don't make to thick.

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  8. I have a couple of questions. 1) Is the one stick of margarine for sauteing the vegetables before canning, but there is also 3 TBS vegetable oil? That just seems like a lot of oil. I've used butter to make a roux for stew but never just added a stick of butter or margarine to my soup or stew. 2)Can you put the meat in raw or does it have to be cooked first? Will it effect the texture or taste of the soup?

  9. I call bullshit. You can can anything. Ever buy campbells beef and BARLEY? You just need to do it correctly. Ive canned beef barley soup for years and it holds a strong shelf life

  10. Thank you for the recipe. I made this and it turned out great! Did not have tarragon so used oregano. A very comforting soup! I calculated about 1-1/2 to 2 tablespoons per quart of dried barley equals about 2 cups/ 11 quarts ( I only made 6 guarts). To be safe boiled soup for about 10 mins before eating and that made it a bit creamier. Very good recipe, plan to make more.


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