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Beef Vegetable Barley Soup

User Rating 5 Star Rating (1 Review)


Beef barley soup
Alexandra Grablewski/Digital Vision/Getty Images
Serve this delicious


  • 1/2 lb. of stew meat, cut in small pieces
  • 1 or 2 meaty beef shanks
  • 2 cups carrots, sliced thin
  • 2 ribs celery with tops, sliced
  • 1 large onion, diced
  • 1 cup frozen cut green beans
  • 1 small pkg. Frozen peas, about 1 1/2 cups
  • 1 14.5 oz. can diced tomatoes
  • 3/4 cup frozen lima beans, optional
  • 1 1/2 teaspoons salt
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 2 medium potatoes, peeled and cubed
  • 2 teaspoons dried basil
  • 1 tablespoon dried parsley
  • 4 to 5 cups beef broth, from cans, base, or bouillon
  • 1/4 cup barley


Use a 5 to 6-quart crockpot for this recipe, or cut back on ingredients for a smaller pot.

Add everything but the barley to the crock pot. Add water to within 1 1/2 inches of the top of the crock pot; stir. Cook on LOW for 8 to 10 hours. Two hours before serving, remove the soup bone. Cut away the meat from the bone, chop it and add back to the crock pot. Add the barley. Continue cooking on HIGH until barley is tender.

More Soup Recipes
Classic Beef-Barley Soup
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Crockpot Hamburger Soup
Vegetable and Lentil Soup
Tami's Vegetable Beef Soup
Helen's Crockpot Vegetable Soup

User Reviews

Reviews for this section have been closed.

 5 out of 5
Great soup, Member j.beagle

Wow this is really good! Easy to make and it comes out great in the crock pot. I lightened up on the veggies a bit and added a bit more beef. The flavor is out of this world, thank you for posting this recipe.

9 out of 9 people found this helpful.

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