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Veg Beef and Barley Soup

Vegetable Beef and Barley Soup

A hearty soup with lots of flavor.  Serve with crusty bread or healthy crackers. 
Course Soup
Cuisine American
Keyword beef and barley soup, vegetable beef
Servings 12
Author Mimi Holtz


  • 1 Tablespoon Olive oil
  • 3 LBS Lean stew beef
  • 4 Stalks Celery Chopped
  • 4 Large carrots Sliced
  • 1 Large onion Chopped
  • 2 Leeks Chopped
  • 1/2 Cup Red wine
  • 1 Can Beef Consomee soup
  • 1 Tablespoon Freeze-dried thyme
  • 2 Teaspoons Ground margoram
  • 1 Bay leaf
  • 1 Tablespoon Chopped garlic
  • 8 Ounces Crimini mushrooms Sliced
  • 2 Tablespoons Tomato paste
  • 2. 32 oz containers Beef stock or bone broth No msg, gluten free
  • 1 Cup Pearl barley
  • 1 Large russet potato Peeled and diced
  • 1 Cup Green beans Cut into small pieces


  • In a large soup pot (I use cast iron),  brown the stew beef pieces in the olive oil.  Add the carrots, onion, leeks, red wine,  beef consomee, thyme, margoram, bay leaf, garlic, and mushrooms.  Cover and roast in the oven at 350 degrees for one hour.    Remove from oven. Stir in the tomato paste and beef stock, bring to a boil on top of the stove.  Add the barley, potato, and green beans.  Simmer until barley, green beans,  and potato are done, about 20 minutes.  Add salt and pepper to taste. 
    Hearty Veg Beef and Barley Soup