Beef, Barley, and Vegetable Soup Recipe

Name: Beef, Barley, and Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 pound beef stew meat; 1 pound meaty beef bones (such as beef shank bones); 3 celery stalks, chopped; 1 large onion, chopped; 1/4 cup pearl barley; 4 cups water; 2 14 1/2-ounce cans beef broth; 1 28-ounce can diced tomatoes in juice; 1 10-ounce package frozen corn kernels; 2 cups frozen sliced okra; 2 small bay leaves; 2 teaspoons garlic powder; 1 1/2 cups frozen peas; 1 1/2 to 2 teaspoons hot pepper sauce

Servings: persons

2 tablespoons vegetable oil
1 pound beef stew meat
1 pound meaty beef bones (such as beef shank bones)
3 celery stalks, chopped
1 large onion, chopped
1/4 cup pearl barley
4 cups water
2 14 1/2-ounce cans beef broth
1 28-ounce can diced tomatoes in juice
1 10-ounce package frozen corn kernels
2 cups frozen sliced okra
2 small bay leaves
2 teaspoons garlic powder
1 1/2 cups frozen peas
1 1/2 to 2 teaspoons hot pepper sauce

1
Heat oil in large pot over medium-high heat.
2
Add stew meat and bones; saute until beef is dark brown, about 8 minutes.
3
Transfer beef and bones to plate.
4
Add celery, onion, and barley to pot.
5
Saute until onion is golden, about 15 minutes.
6
Add 4 cups water, beef broth, tomatoes with juices, corn, okra, bay leaves, and garlic powder.
7
Return beef and bones to pot and bring to boil.
8
Reduce heat to medium-low and simmer uncovered until beef is almost tender, about 1 hour.
9
Add peas and 1 1/2 teaspoons hot pepper sauce to soup.
10
Cover and simmer until beef is tender, about 30 minutes longer.
11
Season with salt, pepper, and more hot pepper sauce, if desired.

773

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 pound beef stew meat, 1 pound meaty beef bones (such as beef shank bones), 3 celery stalks, chopped, and more.

Yes, Beef, Barley, and Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef, Barley, and Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions