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Beef barley vegetable soup. Quick and satisfying soup recipe to have on one of these cold evenings. | joeshealthymeals.com

Beef Barley Vegetable Soup Recipe

Comfort food that's easy to make on short notice. 
Course Main dish, Soup
Cuisine American
Keyword beef barley soup
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 500kcal
Author Joe Boyle


  • 1 tbsp vegetable oil
  • 10 oz . beef tenderloin , cubed
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 8 oz . sliced mushrooms
  • 4 to 5 sprigs fresh thyme , tied together in a bundle, (or 1 tsp dried thyme)
  • 2 cups beef broth , (I used Better than Bouillon, roasted beef base, 3 tsp.)
  • 2 cups chicken broth , (Better than Bouillon, roasted chicken base, 2 tsp.)
  • 1 cup Quaker quick pearled barley
  • salt and pepper


  • In a large sauce pan on medium high heat, add the oil and bring to shimmering.
  • Add the beef to brown, 2 mins, remove from the pan and reserve
  • Place the pan back on the heat and add the onion, celery, and carrots and cook about 5 mins. to tenderize, If the pan is somewhat dry, add 1/4 cup of the chicken broth.
  • Next, add the sliced mushrooms and cook an additional 4 mins.
  • Add the beef broth, chicken broth, quick barley and thyme bundle and bring to a boil.
  • Cook for 12 minutes for the barley to soften
  • Add the beef and taste and adjust seasonings, (I added 1/2 tsp salt and 1 tsp ground black pepper)
  • Remove the thyme bundle and serve


Calories: 500kcal