Vegetable Beef & Barley Soup

Classic and comforting vegetable beef soup gets a nutritional boost with chewy barley.

Fall is in the air and which means soup season is in full force in our house!  Today’s soup is an iconic classic straight from my mother’s kitchen– complete with V8 and all of it’s delicious, tomato-filled goodness! (Does anyone else always order tomato juice on plane rides?)

Of course, I had to put my Lemon Bowl spin on the original recipe by swapping out white potatoes for nutty, chewy and delicious hull-less barley.  If you’ve never cooked with barley before, I urge you to give this recipe a shot as it is 100% fool-proof!  And, unlike noodles, you don’t need to cook them separately first as they do not expand and accidentally turn your soup into pasta. :-)

As always, the recipe is a guide and not a rulebook.  Not a fan of celery? Skip it!  Don’t have any frozen veggies? Leave them out. Just don’t blame me when you miss out on those cute little green lima beans. You know you love them, too.

Your fork is waiting.

Vegetable Beef & Barley Soup
Prep time
Cook time
Total time
Classic and comforting vegetable beef soup gets a nutritional boost with chewy barley.
Recipe type: Soup
Serves: 4
  • 1 lb beef stew meat
  • kosher salt and pepper
  • 1 medium onion - diced
  • 2 carrots - diced
  • 3 celery stalks - diced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 4 c beef broth - low sodium
  • 46 oz can V8
  • 1 tbs worcestershire sauce
  • ½ c barley (hull-less or regular)
  • 2 c frozen mix vegetables
  • fresh parsley and crusty bread - to serve (optional)
  1. Heat a large stew pot over medium high heat and spray with non-stick spray.
  2. Season beef with a heavy pinch of kosher salt and black pepper then add to hot pan.
  3. Let meat sear on both sides, about 3-4 minutes per side; remove from pan and set aside.
  4. Add diced onions, carrots and celery to the pot and saute for 8-10 minutes over medium heat until softened.
  5. Season veggies with thyme and oregano then stir in beef broth, V8 juice, barley and worcestershire sauce.
  6. Add beef back to the pan and bring soup to a boil.
  7. Stir in frozen veggies then simmer on low for 60-90 minutes or until beef is tender.
  8. Serve with fresh parsley and crusty, whole grain bread.
Nutrition Information
Serving size: 2 cups Calories: 392 Fat: 4.8 g Saturated fat: 2 g Unsaturated fat: 2.8 g Trans fat: 0 Carbohydrates: 52.2 g Sugar: 19.3 Sodium: 1612 mg Fiber: 10.5 g Protein: 34.4 g Cholesterol: 70 mg



  1. Paula says

    Where does the barly come into
    The soup? Maybe I missed it.
    I read the ingredients twice.
    And the direction! It does sound
    So good.

    • says

      Paula: Please forgive me! I swear ever since I had a baby, I have permanent “mom brain”! Apparently I was so excited about the hull-less barley that I forgot to mention it. See revised recipe above. :-)

      • Paula says

        Thank You so much I’ll make it maybe next week,
        I suppose you can also use a slow cooker,
        and yes I also have the same problem sometime
        it comes with being a Mom..
        so you are very much forgiven.
        Be well, Hope your hubby is better too.
        Take care God Bless.

  2. says

    I’m cooking this right now. I notice that you left out adding the meat back in (unless I’m blind). I added it back with the V8 and broth. Thanks!


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