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Vegetable Beef Soup

User Rating 5 Star Rating (1 Review)


Vegetable Beef Soup Recipe with Barley was shared by Suzy.


  • 1 pound of round steak, cubed small
  • 1 large onion chopped to suit
  • 2 cans (14.5 oz each) tomatoes, undrained
  • 4 beef bouillon cubes or equivalent base or granules
  • 1 can (appr. 15 oz) green beans, drained (Italian style or regular)
  • 1 can (12 ounces) V-8 juice
  • 1 handful (appr. 1/4 cup) barley
  • 3 ribs celery, chopped
  • 6 carrots, peeled and sliced
  • 1 tablespoon Worcestershire sauce (Lea & Perrins)
  • 1 teaspoon garlic powder


Brown cubed beef and onion in a small amount of oil in a Dutch oven. When meat is browned and onion is tender, add remaining ingredients. Cover and cook over low heat for an hour or so. The barley adds a lot to the flavor.
Suzy's Note: I sliced cabbage up one time and added that and it was really good too.

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Beef Barley Soup with Vegetables
Hearty Beef Barley Soup
Crockpot Classic Barley Soup

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User Reviews

Reviews for this section have been closed.

 5 out of 5
This hit the spot, Member ohevshalomel

I'd been craving beef vegetable soup for awhile when I made this stuff. I added a little more barley plus water, salt and pepper. I also used ground beef (since it's cheaper), fresh minced garlic, one can of tomatoes and four carrots, but otherwise I didn't stray too far from the recipe. The result was delicious and pretty easy to prepare. Two thumbs up!

5 out of 6 people found this helpful.

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