Vegetable Beef Soup


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This beef, barley, and vegetable soup is great with sliced cheese and crackers.

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  • 2-3 lbs. beef roast, cut in bite size pieces--fat removed
  • 4 medium potatoes
  • 1-1/2 lb. carrots, sliced thin
  • 4-6 stalks celery, sliced
  • 1/3 small head cabbage, shredded
  • 1 bunch green onion, sliced
  • 1/2 medium onion, chopped
  • 20 beef bouillon cubes
  • 1 Tbs. parsley
  • 2 Tbs. 57 sauce
  • 2 tsp. garlic salt
  • 1 tsp. black pepper
  • 2 tsp. salt
  • 2 handfulls of pearl barley
  • 2 (16 oz. cans) stewed tomatoes-(Hunts) preferably

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Cut beef roast into bit size pieces. Boil the meat and the bouillon cubes in a 3-4 qt. size kettle. When the meat is tender, strain the broth and rinse the meat until the water is clear that is drained from it. Pour the broth into a 6 qt. kettle and add the raw vegetables, parsley, 57 sauce, garlic salt, pepper and salt. Boil on medium until the vegetables are almost tender Add the stewed tomatoes and allow to simmer for approximately 15 minutes. Add the barley. Continue to simmer until the barley is soften. Enjoy!!

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