Vegetable Beef Barley Soup

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

A simple but hearty supper, perfect for cold nights, this beef barley soup is a family favorite.

Pin Print Review

Prep Time: 20 minutes mins

Cook Time: 2 hours hrs

Total Time: 2 hours hrs 20 minutes mins

Course: Main Course

Cuisine: American

Servings: 8 servings

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

If a can of beef is unavailable, a beef soup bone may be used instead. If you choose to make this substitution, add 1 cup of water and 1 additional beef bouillon cube.

Alternatively, a pound and a half of stew meat may also be used. Brown the meat with a tablespoon of oil in the bottom of the pot before adding the other ingredients to the pot.

Nutrition

Serving: 1bowl

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{originally published 2/19/15 – recipe notes and photos updated 11/11/21}