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Beef Barley Soup II


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Rate this recipe 4.6/5 (10 Votes)


  • 2 Tbsp. margarine or butter
  • 1/2 lb. stewing beef, cut into '/2-inch chunks
  • 1/2 cup chopped onion
  • 1 tsp. minced garlic
  • 1/2 cup chopped carrot
  • 1/2 cup diced turnip
  • 1/2 cup diced potato
  • 1/2 cup chopped tomato
  • 1/2 cup sliced mushrooms
  • 1/2 cup chopped cabbage
  • 1 Tbsp. beef base
  • 6 cups beef stock
  • 1/2 cup medium pearl barley
  • V-8 low sodium - 1 can


Servings 6
Adapted from


Step 1

In 5-quart Dutch oven melt margarine over high heat. Stir in beef, onion and garlic. Cook until onion is tender. Stir in remaining ingredients except barley. Season to taste with salt and pepper. Reduce heat to low; simmer 45 minutes. Meanwhile, place barley in medium saucepan with 2 cups water. Bring to a boil over high heat; cover. Reduce heat to medium; simmer 30 minutes. Add barley to soup; continue cooking until beef and barley are tender.

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