Beef and Vegetable Barley Soup

Beef and Vegetable Barley Soup

  • Servings: 12
  • Difficulty: Easy
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We love soup. What can I say? It can be a side, a main course, comfort food, even a snack. It’s even better when they are easy and you get to use leftovers to make it.


– 1 tbsp of butter
– 1 tbsp of olive oil
– 1 medium onion chopped
– 3 cloves of garlic minced or 5 garlic scapes minced
– 1 carrot thinly sliced
– 3 celery stalks sliced thin
– 1 1/2 – 2 medium zucchini sliced thin
– 1 cup of barley
– 8 to 9 ounces of cooked sirloin steak sliced thin about 1 inch long
– 6 cups of reduced sodium beef broth
– 1 tbsp of Worchestire sauce
– 2 tbsp of Soya Sauce
– 2 tbsp of Diana Sauce or ketchup
– 1/2 tsp of cayenne (optional)
– salt and pepper to taste
– 1 tbsp of cajun spice


  1. In a large stock pot, over high heat, add 1 tbsp of olive oil, butter and onion. Cook 3-5 minutes until onions are transparent.
  2. Lower heat to medium, add garlic. Stir constantly for 1 minute.
  3. Add the remaining ingredients, stir until well blended.
  4. Lower heat and let simmer for an hour.

Nutrition Per Serving

  • Calories 149
  • Fat 5.1 g
  • Sugar 2.6 g
  • Carbohydrates 17.6 g
  • Protein 7.7 g
  • Fibre 4.0 g

The vegetables are interchangeable. We had steaks the night before and that was the left over. You can sub for inside round which is a cheaper cut. Be sure to cut it against the grain. As a main course, I serve a double serving with a nice salad. Remember that what you put as a veggie, spice, is how you can make this your own. Enjoy and have fun.

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