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Vegetable Beef & Barley Soup

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

    Vegetable Beef and Barley Soup

    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

    Vegetable Beef & Barley Soup

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    Classic and comforting vegetable beef soup gets a nutritional boost with chewy barley.
    PREP: 20 mins
    COOK: 2 hrs
    TOTAL: 2 hrs 20 mins
    Servings: 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 cooked barley (hull-less or regular)
    • 2 c frozen mix vegetables
    • fresh parsley and crusty bread (to serve optional)


    • Heat a large stew pot over medium high heat and spray with non-stick spray.
    • Season beef with a heavy pinch of kosher salt and black pepper then add to hot pan.
    • Let meat sear on both sides, about 3-4 minutes per side; remove from pan and set aside.
    • Add diced onions, carrots and celery to the pot and saute for 8-10 minutes over medium heat until softened.
    • Season veggies with thyme and oregano then stir in beef broth, V8 juice, barley and worcestershire sauce.
    • Add beef back to the pan and bring soup to a boil.
    • Stir in frozen veggies then simmer on low for 60-90 minutes or until beef is tender.
    • Serve with fresh parsley and crusty, whole grain bread.


    Calories: 392kcalCarbohydrates: 52.2gProtein: 34.4gFat: 4.8gSaturated Fat: 2gPolyunsaturated Fat: 2.8gTrans Fat: 0gCholesterol: 70mgSodium: 1612mgFiber: 10.5gSugar: 19.3g

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. So I have to cook the barley before adding it to the soup? Do you still start with 1/2 cup raw barley or less than that bc it expands? I have never used barley before and want to make sure I understand. Thanks!

      1. You are not blind – woops!! Sorry about that!! Recipe has been updated. Thank you for bringing to my attention!! Let me know how the soup turns out. :)

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