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Dad's Favorite {Family Table Treasure} Recipes

Vegetable Beef Barley Soup

Did you know that January is National Soup Month? Grammie's recipe for Vegetable Beef Barley Soup is the perfect soup to help celebrate it with!
Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 2 hours 35 minutes
Total Time 2 hours 55 minutes
Servings 8 people
Calories 189kcal
Author Nicole Crocker


  • 1 pound Beef shin center or 1 pound of beef stew beef
  • 1 Cup Marinara sauce
  • 1 Large Onion cut into quarters
  • 1 piece of Celery, cut two pieces
  • 2 Carrots ,chopped
  • 1 Bay leaf
  • 5-6 Whole peppercorns
  • Pinch of red pepper flakes ,optional
  • 1 Cup Medium pearled barley ,rinsed
  • Salt to taste


  • Fill a large stockpot with water. Approximately 8 cups. Add the beef and bring to a boil. Reduce and let simmer for 1-2 hours. Skim any foam off top of water. If too much liquid evaporates you can add a little more or add some beef broth for more flavor.
  • Remove the bone and or the meat and set aside.
  • Add marinara sauce,onion,celery, bay leaf,peppercorns and red pepper flakes and cook for about 15-20 minutes. Add carrots and barley and cook for another 15 minutes or until barley is cooked. Once barley is cooked if you feel like you want the soup a little thicker you can always cook a little extra in water and add it in later. Just keep in mind it will thicken up the next day. (If you have any left over)
  • Remove bay leaf and celery stalks if desired and serve.
  • *If you prefer not to bite into a whole peppercorn you can add ground pepper if you like but this is the way Grammie always made it.


Calories: 189kcal | Carbohydrates: 24g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 206mg | Potassium: 441mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2680IU | Vitamin C: 4.5mg | Calcium: 31mg | Iron: 2.2mg