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Vegetable Beef Soup

When we come in from playing in the snow, I serve this hearty vegetable beef soup. —Nancy Soderstrom, Roseville, Minnesota
  • Total Time
    Prep: 25 min. + cooling Cook: 2-1/4 hours
  • Makes
    20 servings (6 quarts)

Ingredients

  • 1 boneless beef chuck roast (2-1/2 to 3 pounds)
  • 4 quarts water
  • 1 cup medium pearl barley
  • 1-1/2 cups chopped onion
  • 1-1/2 cups chopped celery
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1-1/2 cups chopped carrots
  • 1 package (16 ounces) frozen mixed vegetables
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon garlic salt

Directions

  • Place roast in a large Dutch oven. Add the water, barley, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is tender.
  • Remove meat; cool. Cut into bite-sized pieces. Skim fat from broth. Add beef and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.
Nutrition Facts
1-1/4 cups: 163 calories, 6g fat (2g saturated fat), 37mg cholesterol, 235mg sodium, 15g carbohydrate (4g sugars, 4g fiber), 13g protein.

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Reviews

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Average Rating:
  • bamudry
    Jan 7, 2020

    Since there are only three of us, I made a half recipe. Then, after reading the reviews, I used half College Inn Beef Broth and half water for my liquid. I also included two 12 oz. bags of frozen mixed vegetables plus added some cut up potatoes. I included all of the spices, just adjusted the amount. The result was it was very good, but still needed more salt. I will try this again.

  • jkubisz
    Dec 13, 2018

    This soup had no taste at all. I had to add a bottle of V8 juice, beef broth and more, lots more, salt and pepper. Not sure what went wrong, I went back and double checked the recipe but was pretty sure I followed it to the letter. With the addition of the V8 and beef broth it is an ok soup. I will try another vegetale beeef soup recipe next time since Taste of Home usually is right on the mark with good recipes.

  • Agetta
    Jan 3, 2018

    Delicious soup. I saut?ed onions, carrot, and celery and added potatoe as well.

  • cskrn
    Dec 25, 2015

    This soup is delicious. It makes a really big amount. I was able to freeze some to enjoy later.

  • Angel182009
    Nov 20, 2015

    This was an overall good recipe but i think it was lacking flavor. A few quick tweaks to the spices and I feel that this will become a regular. I cooked it in my pressure cooker and it did a wonderful jo

  • rodrikat14
    Aug 8, 2015

    Added some cabbage and loved it

  • MrsKaradas
    Jul 12, 2014

    The soup is great, however, I've made it two ways. One way with Ditalini (added in at the end) and the other way with Barley. In both versions I've used Progresso Beef Broth and Goya Beef bouillon and a packet of Beef Onion Gravy mix. The Ditalini version has better flavor by far. I also subbed out the tomatoes for a mixture of Del Monte diced tomato with Jalapeno and Del Monte Italian style stewed tomatoes. At the end added in a few shots of Worcestershire. The pasta version gives a flavor that matches the aroma, where the barley version seems to have a weaker flavor and aroma. In both version the finished product came out to 12 quarts.

  • NinaH
    Feb 21, 2013

    No comment left

  • JulieBev
    Jan 23, 2013

    No comment left

  • 3peeps
    Nov 25, 2012

    Good recipe, but needs beef bouillon or broth added for flavor -without may lack taste & be "watery". Will use again with this modification