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vegetable beef barley soup

(1 rating)
Recipe by
Allison McDade
Crofton, MD

This is a super easy soup and so good. Perfect to warm you up on cold winter nights. The V8 juice makes a great broth. It can be cooked stovetop or works well in the crock pot too.

(1 rating)
yield 6 -8
prep time 30 Min
cook time 2 Hr

Ingredients For vegetable beef barley soup

  • 1 1/2 c
    left over cooked roast beef, cubed
  • 46 oz
    v8 juice
  • 46 oz
  • 1/2 c
    barley, uncooked
  • 1-2 md
    potatos, cubed
  • 1 sm
    turnip, cubed
  • 1/2 c
    carrots, chopped
  • 1 md
    onion, chopped
  • 8 oz
    corn, canned or frozen
  • 12 oz
    green beans, canned or frozen
  • pinch
    salt & pepper

How To Make vegetable beef barley soup

  • 1
    Pour V8 juice into stock pot. Fill bottle with water and add to V8 juice.
  • 2
    Add barley and bring to a boil. Reduce heat to low and simmer about half an hour.
  • 3
    Add meat and vegetables. Amounts of each can be adjusted to your preference and taste. If you used canned vegetables, you don't need to drain them.
  • 4
    Simmer for 1-1/2 to 2 hours and it's ready to serve.

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