Beef Barley Vegetable Soup

4.8 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 146.4
  • Total Fat: 3.4 g
  • Cholesterol: 26.4 mg
  • Sodium: 488.6 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 3.7 g
  • Protein: 13.6 g

View full nutritional breakdown of Beef Barley Vegetable Soup calories by ingredient


High in Vit. A and Full of Fiber High in Vit. A and Full of Fiber
Number of Servings: 12


    Olive Oil, 1 tbsp
    Carrots, raw, 1/3 cup, chopped
    Celery, raw,1/2 cup, diced
    Onions, raw, 1/2 cup, chopped
    Garlic, 1 clove crushed
    Beef, round steak, 1.25 lb cut into cubes
    Canned Tomatoes, 4 cup
    Water, tap, 4 cup
    Beef bouillon, 2 cubes
    Green Peppers , 1/4 cup, chopped
    Lea & Perrins, Worcestershire Sauce, 6 tsp
    Bay Leaf 1 whole leaf, do not crush
    Cabbage, fresh, 3 cup, chopped
    Mixed Vegetables, frozen, 1-1 1/4 lbs
    Barley, pearled, 1/4 cup uncooked
    Salt,1/2 tsp (May use your favorite seasoned salt)


In large pot, saute the beef, onions, carrots, garlic and celery in the olive oil until meat is browned. Add tomatoes, water, bouillon, green peppers, bay leaf and worcestershire sauce. Simmer covered for 2 hours or until meat will cut with a fork. Add remaining ingredients and simmer for 45 minutes or until barley is soft. Add enough water to make 12 cups of soup. Remove bay leaf before serving. Makes 12 (1 cup) servings.

Number of Servings: 12

Recipe submitted by SparkPeople user MCOLEEN.

Member Ratings For This Recipe

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    very good - 10/3/12

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    Haven't made it yet, but looks wonderful and will be trying it in the near future - 3/11/12

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    We loved this soup! I left out the green pepper, cabbage & frozen vegetables and added some potatoes to make it more to our taste. Added some V8 toward the end as it was pretty thick. Very good soup/stew! - 2/20/09

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    I made this without the cabbage to reduce gas and it was fantastic! - 7/13/08