Vegetable Beef Barley Soup

VegBeefSoupMy daughter and I were planning on a fall walk and I wanted to enjoy something for lunch afterwards that was healthy, yet satisfying. To me, there’s nothing quite like crisp fall air to make my mind turn to soup. I decided on this classic vegetable beef barley which really hit the spot!

You can follow this recipe as is, or tweak to include your favorite vegetables.

Vegetable Beef Barley Soup

Serving Size: 5 - 1 1/2 cup servings


  • 1 pound beef boneless chuck, tip or round, cut into 1/2 inch cubes
  • 1 tablespoon vegetable oil
  • 2 cups of beef broth
  • 1 teaspoon salt
  • 1/2 teaspoon of dried basil
  • 1/2 teaspoon of dried thyme leave
  • 1/8 teaspoon of pepper
  • 1 bay leaf
  • 3 cups water
  • 1 cup whole kernel frozen or canned corn
  • 1 cup sliced carrots
  • 1/2 cup slice celery
  • 1/2 cup chopped onion
  • 1/3 cup chopped red pepper
  • 3/4 cup chopped red potatoes (skin on is fine if they are washed)
  • 1 can (16 ounce) chopped tomatoes, do not drain
  • 1/2 cup barley


  • Cook and stir beef in oil in Dutch oven over medium heat until browned. Note - don't crowd the pan. If necessary brown the meat in batches.
  • Stir in beef broth, salt, basil, thyme, pepper and bay leaf; reduce heat and simmer for 90 minutes or until beef is tender.
  • Stir in remaining ingredients. Heat to boiling, reduce heat. Cover and simmer, about 35 minutes, or until vegetables and barley are tender. Remove bay leaf before serving.


Adapted from Betty Crocker recipe

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