Beef, barley and vegetable soup

Beef, barley and vegetable soup

A hearty nourishing soup of beef, tender pearl barley and plenty of vegetables

Preparation Time: Cook Time:

Ingredients / serves 6

  • 500 g chuck steak, diced, trimmed of fat
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 stalks celery, sliced
  • 2 carrots, chopped
  • 1 parsnip, chopped
  • 2 tomatoes, chopped
  • ½ cup barley
  • 1 litre beef stock, salt-reduced
  • 1 litre water
  • 2 zucchini, diced
  • 1 x 400g can kidney beans, drained and rinsed
  • 1 cup frozen peas
  • Parsley, to serve


Toss beef in oil, heat a wide saucepan or stockpot over medium-high heat and brown beef in 2 batches. Reduce heat to medium and add onion, celery, carrot, parsnip, tomatoes and barley. Add beef stock and 1 Lwater and bring to the boil.
Simmer for 2 hours or until beef and barley are tender. Add zucchini and kidney beans for the last 15 minutes of cooking. Add frozen peas for the last 5 minutes of cooking.
Serve in large bowls with fresh chopped parsley.

Essential Tips

  • 1. Try serving soup with a dollop of pesto or a grating of parmesan.
  • 2. Leftover soup freezes really well, so pour into plastic containers with tight fitting lids in individual portions and freeze for up to 3 months. Makes a great lunch to take to work or an easy dinner that can be reheated in minutes.


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Beef, barley and vegetable soup

Beef, barley and vegetable soup
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