Hearty beef and barley soup from The Make-Ahead Cook: 8 Smart Strategies for Dinner Tonight: More Than 150 Kitchen-Tested Recipes You Can Prepare on Your Schedule by America's Test Kitchen Editors

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Notes about this recipe

  • dianev on February 24, 2015

    Soup is good and has a nice texture. Very tomatoey. Quick cooking barley should only be added during the last hour--it disappears into the soup if simmered all day. Regular barley would be fine.

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