Hearty Beef and Barley Soup with Vegetables

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A play on a childhood favorite, you will love this Hearty Beef and Barley Soup with Vegetables! It all began with that familiar soup in a can. I wrote down all of the ingredients and proceeded with my little experiment. It turned out amazing!

This recipe begins with the traditional onion and celery mixture. To that, I added sliced mushrooms, tomato paste, frozen peas and carrots, beef broth (mixed with a bit of beef base) and a slurry of cornstarch and water.

Cook for about two minutes until thickened and glossy in appearance. To that, add the cooked barley.

Finally, add the par-boiled potatoes.

I’m using beef from this Slow Cooker Beef Pot Roast Recipe that I simply diced into bite-sized pieces. Fall apart tender and oh-so-flavorful, it really makes this soup special.

I added the pre-cooked beef at the very end of the cooking process just to warm it through and the result was just incredibly delicious.

So many layers of flavor. I hope you give this one a try!

Did you make this recipe for my Hearty Beef and Barley Soup with Vegetables? Leave me a comment below and let me know what you thought! You can also tag me with your creations on Instagram @aimee_stock or hover over the image below to PIN IT FOR LATER 🙂 

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Hearty Beef and Barley Soup with Vegetables

Hearty Beef and Barley Soup with Vegetables
Course Main Course, Soup
Cuisine American
Keyword comfort food
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings


  • 1 tbsp Oil
  • 1 tbsp Butter
  • 1/4 c Onion diced
  • 1/4 c Celery diced
  • 8 oz Mushrooms sliced 1/4" thick
  • 1 tbsp Tomato Paste
  • 2 c Beef Broth alternately, you could also use vegetable or mushroom broth
  • 1 tbsp Beef Base this is optional, but really adds to the flavor
  • 1 c Pearled Barley fully cooked
  • 1/2 c Potatoes diced and par-boiled
  • 1/2 c Frozen Peas and Carrots Mix
  • 1/4 tsp Salt
  • 1/8 tsp Pepper
  • 2 c Beef Pot Roast cooked, diced


  • 1 tbsp Cornstarch
  • 1/2 c Water


  • Parsley chopped


  • In a large stock pot, add oil, butter diced onions and celery. Saute until tender.
  • Add sliced mushrooms, cooking until just tender.
  • Next, the peas and carrots. Cook for another minute.
  • Add the tomato paste, beef base and beef broth. Bring to a boil.
  • Combine cornstarch and water in a bowl and add to the boiling liquid. Cook for two minutes or until thickened and glossy.
  • Add the cooked barley and par-boiled diced potatoes.
  • Finally, the diced pieces of pre-cooked pot roast. Taste the soup for seasoning and add salt (or pepper) as required.
  • Season with salt and pepper. Cook for another two minutes (or until the beef is warmed through) and serve with a garnish or fresh parsley.
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