Vegetable Beef Barley Soup Recipe
Vegetable Beef Barley Soup Recipe photo by Taste of Home

Vegetable Beef Barley Soup Recipe

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The barley helps to make this soup filling and robust. I like to eat it with a piece of crusty bread slathered in butter.—Tara McDonald, Kansas City, Missouri
TOTAL TIME: Prep: 45 min. Cook: 7 hours
MAKES:8 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 45 min. Cook: 7 hours
MAKES: 8 servings


  • 1 teaspoon seasoned salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1-1/2 pounds beef stew meat, cut into 1-inch cubes
  • 2 tablespoons canola oil
  • 3 cups water
  • 3 medium potatoes, peeled and diced
  • 1 cup sliced fresh carrots
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1 teaspoon beef bouillon granules
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8-1/2 ounces) peas, drained
  • 1 cup tomato juice
  • 3/4 cup medium pearl barley
  • 1/2 teaspoon salt

Nutritional Facts

1-1/3 cups equals 364 calories, 10 g fat (3 g saturated fat), 53 mg cholesterol, 852 mg sodium, 44 g carbohydrate, 8 g fiber, 22 g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 1 vegetable 1/2 fat.


  1. In a large resealable plastic bag, combine the seasoned salt, onion powder and garlic powder. Add beef and toss to coat. In a large skillet, brown beef in oil until meat is no longer pink; drain.
  2. Transfer to a 5- or 6-qt. slow cooker. Add the water, potatoes, carrots, celery, onion and bouillon. Cover and cook on low for 5-6 hours or until meat and vegetables are almost tender.
  3. Add the corn, tomatoes, peas, tomato juice, barley, salt and pepper; cover and cook 2 hours longer or until barley is tender. Yield: 8 servings (2-3/4 quarts).
Originally published as Vegetable Beef Barley Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p62

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Reviewed Apr. 14, 2016

"Very good. Used ground beef and added the onion and garlic powder to the mixture. Used frozen peas and corn. Good combination of flavors."

Reviewed Mar. 30, 2016

"We liked this soup. It's a keeper."

Reviewed Feb. 25, 2016

"Here are some changes I made; soak the barley for a few hours,drain. Then,use veg stock in stead of water.No bullion cubes(salty).I used a small can of salsa in stead of the tomato juice.If possible refrigerate over night the taste will be greater.Oh yes I used ground hamburger and after draining l added it at the end of the cooking period."

Reviewed Dec. 14, 2014

"I made this soup exactly as the recipe calls for, except that I cooked it on the stove instead of a slow cooker. It was great! I will definitely make it again."

Reviewed Oct. 30, 2013

"Tasty, but I had to add more tomato juice as it wasn't "brothy" enough for my tastes. Will make again, for sure."

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