Barley, Beef and Vegetable Soup

    Barley, Beef and Vegetable Soup


    1015 people made this

    About this recipe: An exceptionally hearty beef and barley soup recipe. A beef joint is cooked in the slow cooker with barley, then simmered with vegetables until done. Serve with fresh bread.

    Serves: 10 

    • 1 (1.35kg) beef joint
    • 100g pearl barley
    • 1 bay leaf
    • 2 tablespoons oil
    • 3 carrots, chopped
    • 3 sticks celery, chopped
    • 1 onion, chopped
    • 450g frozen mixed vegetables
    • 1 litre water
    • 4 beef stock cubes
    • 1 tablespoon sugar
    • 1/4 teaspoon ground black pepper
    • 2 (400g) tins chopped tomatoes
    • salt to taste
    • ground black pepper to taste

    Prep:20min  ›  Cook:5hr30min  ›  Extra time:5hr50min  ›  Ready in:11hr40min 

    1. In a slow cooker, cook beef roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove roast and chop into bite-size pieces. Discard bay leaf. Set beef, stock and barley aside.
    2. Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion and frozen mixed vegetables until tender. Add water, stock cubes, sugar, pepper, tomatoes and beef/barley mixture. Bring to the boil, reduce heat and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.

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    Reviews (1)


    My first attempt at making this soup and it was DELICIOUS! Is definitely a keeper. - 03 Feb 2015

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