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


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4 clove
garlic, chopped
onion, chopped
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


  • 1Heat 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.
  • 2Add crushed tomatoes, water, barley, old bay seasoning, bouillon, salt, worcestershire sauce, and beef to pot. Heat to boiling, then simmer.
  • 3Soup 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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