Beef Barley Soup with Veggies Recipe
Beef Barley Soup with Veggies Recipe photo by Taste of Home
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Beef Barley Soup with Veggies Recipe

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"Once a year, I invite my relatives—about 25 people in all—for soup day to honor my late husband's birthday. I make three soups, including comforting Beef Barley Soup," writes Louise Laplante of Hanmer, Ontario. "It's loaded with chunks of beef and chopped veggies."
TOTAL TIME: Prep: 20 min. Cook: 1 hour
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 1 hour
MAKES: 8 servings


  • 2 pounds beef stew meat, cut into 1-inch pieces
  • 1 tablespoon canola oil
  • 5 cups water
  • 4 medium carrots, chopped
  • 4 celery ribs, chopped
  • 1 large onion, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 4 teaspoons beef bouillon granules
  • 1 teaspoon each dried oregano, thyme, basil and parsley flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup quick-cooking barley

Nutritional Facts

1-1/4 cups: 302 calories, 10g fat (3g saturated fat), 71mg cholesterol, 688mg sodium, 26g carbohydrate (6g sugars, 7g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1/2 fat.


  1. In a Dutch oven, brown meat in oil on all sides; drain. Add the water, carrots, celery, onion, tomatoes, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 50 minutes or until meat is tender.
  2. Stir in barley; cover and simmer 10-15 minutes longer or until barley is tender. Yield: 8 servings (about 2 quarts).
Originally published as Beef Barley Soup in Taste of Home February/March 2008, p62

Reviews for Beef Barley Soup with Veggies

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janeharness User ID: 2928567 261362
Reviewed Feb. 15, 2017

"My favorite all time soup recipe. Perfect on a cold winter day. I sometimes substitute beef broth for the water/boullion."

becky66 User ID: 1915904 163028
Reviewed Jan. 12, 2014

"This was a great recipe that went together easily and made plenty to have on hand for leftovers. The only ingredient adjustments I made, since my cut of beef was more than 2 lbs., were to add 2 extra cups of water and use the whole can (6 oz) of tomato paste. I also added a little more pepper for extra flavor."

mrs.mark User ID: 5436322 94763
Reviewed Apr. 12, 2013

"I thought this was very good. I used the whole 6 oz can of tomato paste, but otherwise followed the recipe."

[email protected] User ID: 2660827 102310
Reviewed Nov. 25, 2012

"I didn't have barley on hand so I used lentils. I also threw in about a cup of frozen corn. Delicious - and great for those days I want stew but didn't plan far enough ahead for a crockpot recipe."

Kseakayakgirl User ID: 6749131 163664
Reviewed Oct. 17, 2012

"Every fall I reach for my old standby soup recipes. Yesterday I reached for my dependable Taste of Home cookbook and found this recipe. I had the ingredients so gave it a try.

Rave reviews! I made a couple adjustments:
I like a thicker broth so sprinkled 1/4 cup flour to the meat after it was browned instead of draining those drippings full of flavor. I also added 2 tablespoons of vegetable bouillon instead of beef.
I froze 3 quarts for my husband I to pull out when we want a fresh bowl of soup; gave one quart to a neighbor and had the rest for dinner."

ekatiakarpova User ID: 6312133 148618
Reviewed Jan. 12, 2012

"This is very good but I did some changes. I have found to buy cheaper it is simple cooking barley (not fast) and working perfect to cook it first in a rice maker (1 cup / 4 water), turned very good. And I think need add 1 tablespoon tomato paste instead of two because for me it is little bit sour with 2. And I didn`t put diced tomatoes. It is very good to add little bit sugar when you use tomato paste it is always winning combination."

nataliepooh User ID: 1727 208664
Reviewed Jan. 10, 2012

"Really, really good. My son, who is very picky, had 4 helpings. Only thing I did different was I couldn't find quick-cooking barley, so I used regular and added it at the beginning with all of the veggies."

smurf_45 User ID: 4214511 67428
Reviewed Jan. 1, 2012

"We really enjoyed this soup! I used some sirloin steak, since we had it defrosted. It worked well. My husband says its his new favorite soup."

Candy Foulke User ID: 3639924 165003
Reviewed Mar. 29, 2011

"I made this soup and we enjoyed it so much I am making it again.....I added the whole can of tomato paste (Hunt's small one) and added half a bag of frozen mixed vegetables. I didn't have any thyme but other than that I left it alone. Good golly, it was delicious and easy. This one is a keeper for us!!!!!!"

kchambe1 User ID: 3870432 102309
Reviewed Feb. 10, 2011

"It was good, but to much spice. I doubled the recipe and don't think I should have doubled the spices. It was a little much. The family thought so too."

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