A simple but hearty supper, perfect for cold nights, this Vegetable Beef Barley Soup with tender chunks of potato, carrots, onion, and corn is a family favorite.
The last few days have been some of the coldest of winter so far (our first negative temps of the season). No matter how warm we heat our house, we can’t get warm, because the cold is seeping in through every little crack.
My family came to visit me this past weekend though and we had a blast staying inside, playing games, and eating good food. This Beef Barley Soup is an easy favorite and is perfect for those extra cold nights.
Beef Barley Soup Ingredients
- beef stew meat
- tomato juice
- onion
- carrots
- potato
- frozen corn
- pearl barley
- beef bouillon
- onion salt
- chili powder
Vegetable Beef Barley Soup
This soup was a staple growing up and for good reason. It’s delicious and comforting as well as easy because it uses canned beef.
Canned beef was something I assumed was sold everywhere, that is until I got married and couldn’t always find it in the grocery stores.
The canned beef makes this soup a snap, but if you can’t find it, a pound and a half of beef stew meat or a beef bone will also work nicely.
For another hearty winter meal, try these Country Style Ribs with Beans or the classic Zuppa Toscana Soup.
Pair a bowl of soup with buttery dinner rolls, whole wheat dinner rolls, or cornbread, for a perfect meal.
This Chicken Cordon Bleu Soup from Dessert Now, Dinner Later and this classic Three Bean Chili from Whole and Heavenly Oven both look delicious as well.
Vegetable Beef Barley Soup
Ingredients
- 25 ounces can of beef chunks, undrained (see notes for alternative)
- 3 cups tomato juice
- 1 onion, chopped small
- 2 medium carrots, sliced thin
- 1 beef bullion cube
- 1 teaspoon onion salt
- 1/2 teaspoon chili powder
- 1 large potato, cut into bite-size pieces
- 1 cup frozen corn
- 1/4 cup pearl barley
Instructions
- In a large pot, combine the beef, tomato juice, onion, carrots, bouillon, onion salt, and chili powder. Simmer for 1 hour.
- Add the potato, corn, and barley and simmer for another 45 minutes to 1 hour on low heat. When the barley and potatoes are tender, the soup is done. Serve with shredded cheddar cheese.
Notes
Nutrition
{originally published 2/19/15 – recipe notes and photos updated 11/11/21}
David @ CookingChat says
What a great looking soup. Definitely a full meal!
Marye says
This is probably one of my favorite soups, ever!
Faith (An Edible Mosaic) says
Barley soups are always some of my absolute favorite soups and this looks amazing! I’m bookmarking it to make next week and I know it will be an instant hit with my family.
Cookin Canuck says
Beef and barley is such a hearty soup and a fantastic way to still warm when the weather is chilly!
Jennifer @NourishedSimply says
Pinning a lot of soup recipes today since we have sub zero wind chills here in PA today.
Amber @ Dessert Now, Dinner Later! says
I’ve never had this, but it looks AMAZING!
Amanda says
This looks so hearty and delicious!
Cheryl says
This sounds soon good. When you say to use the beef in a can, is that the kind with the gravy added or not? Thank you
Mallory says
Hi Cheryl, i use the kind without. It was easy to find when I lived in Ohio, but out on the east coast, it’s been hard to find.
Andrea HENNEY says
I cant bring myself to eat meat out of a can. I love beef and barley soup made with bone in beef
Mary says
It works great both ways, Andrea.