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Beef and Vegetable Soup - delicious, comforting and perfect for a cold day. | ifoodblogger.com

Vegetable Beef Soup (with Barley)

Comforting, yet light and healthy, this Vegetable Beef Soup is perfect for a cold day.
Course Dinner
Cuisine American
Keyword Beef and Vegetable Soup, Beef Soup
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 4 servings
Calories 295kcal
Author Victor


  • 1 lb lean beef (e.g. sirloin, round, or trimmed chuck, cut into 1/2 inch pieces)
  • 1/3 cup pearl barley (uncooked, soaked overnight in water if possible, but not absolutely necessary)
  • 6 cups beef stock or broth
  • 1 tsp Herbs de Provence (or Italian herb mix)
  • 2 carrots (medium size, peeled and diced)
  • 1/2 leek (cut in half and thinly sliced)
  • 1 yellow onion (medium size, peeled and chopped)
  • 2 ribs celery (sliced)
  • Salt (to taste)
  • Black pepper (to taste)
  • A small bunch of fresh parsley (minced, for garnish)
  • Crusty sourdough bread (to served with the soup)


  • In a medium or a large pot, bring the stock to a boil. Add the barley and the Herbs de Provence, lower the heat to low, cover and simmer for 10 minutes.
  • Add the beef, along with the vegetables (carrots, leek, onion and celery) to the pot, bring to a boil, cover and simmer over low heat for about an hour, or until the beef and the vegetables are just tender.
  • Remove any accumulated scum from the top of the soup. Using a paper towel, blot the surface of the soup to remote excess fat if desired.
  • Taste the soup and season with salt and pepper to taste.
  • Serve hot with crusty sourdough breast and fresh parsley.


Calories: 295kcal | Carbohydrates: 25g | Protein: 33g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 829mg | Potassium: 1314mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5370IU | Vitamin C: 5.8mg | Calcium: 80mg | Iron: 4.8mg