Vegetable Beef Barley Soup

Vegetable Beef Barley Soup Recipe

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Sarah Tracey


I put this soup together for a quick dinner with my family. Everyone loved it. The secret ingredient is the worcestershire sauce, which I used instead of beef bouillon or broth. I did not measure anything, so measurements are approximate. Hope you enjoy it as much as we did!


★★★★★ 1 vote

30 Min
1 Hr


  • 4 clove
    garlic, chopped
  • 1
    onion, chopped
  • 1-2
    carrot, halfed lenghwise & sliced
  • 1 c
    green beans, fresh, cut into 1/2 inch pieces
  • 1 can(s)
    28 oz. crushed tomatoes
  • 1 c
    barley, uncooked
  • 5-6 oz
    beef steak, grilled & chopped
  • 1-2 oz
    worcestershire sauce
  • 2 Tbsp
    old bay seasoning
  • 2 tsp
    boullion (vegetable or beef)
  • 2 tsp
  • 8-10 c
  • 1 Tbsp
    olive oil

How to Make Vegetable Beef Barley Soup


  1. Heat a stock pot to medium, add olive oil. Add chopped garlic and onion to hot oil. Add sliced carrot, and green bean pieces. Cook until softened.
  2. Add crushed tomatoes, water, barley, old bay seasoning, bouillon, salt, worcestershire sauce, and beef to pot. Heat to boiling, then simmer.
  3. Soup is done when barley is plump and soft.

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About Vegetable Beef Barley Soup

Course/Dish: Beef Soups
Other Tags: Quick & Easy, Healthy

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