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Vegetable Beef Barley Soup

Homemade Vegetable Beef Soup Recipe

This vegetable beef barley soup recipe is an easy but slow cooker beef and barley soup recipe.

This beef vegetable soup recipe is both hearty and filling and can make a meal on its own. This is one of the vegetable beef soup recipes which can be cooked in 2 ways: cook slowly for a long time on the hob to tenderise the ingredients or put the meat and water into a pressure cooker, bring to the boil and skim the surface. Add the remaining ingredients, put on the lid, bring to a high (15 lb) pressure and cook under pressure for 25 minutes. If you make this vegetable beef barley soup the day before needed, the soup can be allowed to cool so the layer of fat can be removed from the top and calories reduced.

Nutrition Profile:
Diabetes Appropriate, Low Calorie, Low Saturated Fat, Heart Healthy, Healthy Weight, Low Carbohydrates, Low Sodium, Dairy Free.

Good Source of: Vitamin A, Vitamin B-12, Vitamin B-6, Iron, Niacin, Phosphorus, Selenium, Zinc

4 Servings (as a meal)

Preparation time: 15 min

Cooking time: on a hob – 2 hours; in a pressure cooker 30 min.

Homemade Vegetable Beef Barley Soup Recipe
Nutrition Facts
Per 1 Serving
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Polyunsaturated Fat
Monounsaturated Fat
Total Carbohydrates
Dietary Fiber
Vitamin A    44% Vitamin B12    47%
Vitamin B6    29% Iron    25%
Niacin    25% Phosphorus    27%
Vitamin B6    29% Iron    25%
Selenium    50% Zinc    45%
Potassium    12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The information provided here is approximate and does not include: possible substitutions, optional ingredients and ingredients to taste. How did we calculate Recipe Guidelines?



700 g (1 ½ lb) beef, fat removed, and cut into pieces;

1 medium carrot, peeled and chopped;

3 celery stalks, trimmed and chopped;

1 medium onion, skinned and chopped;

2 medium leeks, trimmed and chopped;

45 ml (3 tablespoons) pearl barley;

If you like it spicy: 1 chilli pepper seeded and chopped and 3 cloves of garlic peeled and chopped.

Salt and pepper.

Fresh parsley to garnish.

Cooking Instruction:

  • Put the meat in the saucepan, cover with 2.3 liters (4 pints) of water, season to taste and bring slowly to the boil, skim the surface. Cover and simmer for 1 ½ hours.
  • Add the vegetables and barley. Continue to simmer, cover until vegetables and barley are cooked. Add chillies and garlic at the end. Skim off the fat and serve the soup hot, garnished with chopped parsley.

Author: Lana Soko

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