Back to Vegetable Beef Barley Soup

Print Options


Card Sizes

Vegetable Beef Barley Soup Recipe

Vegetable Beef Barley Soup Recipe

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 YIELD: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


  • 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).

Nutritional Facts

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

Reviews for Vegetable Beef Barley Soup

Sort By :

Average Rating
NanaH5474 User ID: 7783126 247082
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."

xlsalbums User ID: 5254917 246294
Reviewed Mar. 30, 2016

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

waynejv User ID: 1543342 244442
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."

martahowell User ID: 7512120 214866
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."

pinksuitcases User ID: 630663 191339
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."

peachynonni User ID: 4215913 194691
Reviewed Oct. 27, 2013

"One of the best soup recipes I have tried."

Loading Image