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Vegetable Beef and Barley Soup Recipe

User Rating 5 Star Rating (1 Review)

By

This tasty vegetable beef soup was shared by Suzy. Barley and vegetables make this a hearty soup, and delicious with crusty rolls or biscuits.

Ingredients:

  • 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

Preparation:

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.

 

More Beef Soup Recipes

Creamy Vegetable Beef Soup Recipe
Hearty Beef and Barley Soup Recipe
Easy Hamburger Soup
Suzi's Taco Soup Recipe Old-Fashioned Vegetable Beef Soup


Beef Soup Index
Ground Beef Soups

 

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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