Constadina Zarokostas-Vasiliades

This Hearty Vegetable Beef Barley Soup Recipe is a great fall-winter comfort soup that warms up your tummy and gets the cold out of your bones, but it’s also great for maintaining your iron levels, and keeping you strong if you are suffering from a cold or flu or recovering from giving birth. Here is my recipe for this very yummy soup.


  • ½ lb.  to 1 lb.       Chopped Shoulder Pot Roast into bite-sized chunks – (OR Lean ground beef)
  • ½ cup                    Chopped onion (medium onion)
  • 1 or 2 cloves        Garlic, minced
  • ½ cup                    Sliced celery (Usually one rib – keep any leaves that are in good condition)
  • ½ cup                    Sliced carrots (Usually one carrot)
  • 1 or 2 cups           Sliced Mushrooms (depending on your preference)
  • 1 (14 ½ oz.) can   Fire-Roasted tomatoes, diced and with juice
  • 32 oz./4cups        Beef broth (or Vegetable Broth) – preferably low sodium
  • 3 cups                   Water (Best to use boiled water. Can add two cubes low sodium beef bouillon cubes)
  • ½ cup                    Medium Barley, uncooked
  • ¼ Cup                   Chopped parsley
  • ½ tsp                     Dried basil, crushed
  • 2                            Pinches Dried oregano, crushed
  • 1                            Bay leaf
  • 1 tsp.                     Smoked Paprika
  • ¼ tsp.                    Chipotle chili powder
  •                                Black Pepper to taste
  • ¼ tsp.                    Sea Salt
  • 1 (9 oz.) pkg.        Frozen mixed vegetables


  • In a big pot or Dutch oven sauté onion and garlic until soft, add meat and brown with a little black pepper and smoked paprika.
  • Add mushrooms, carrot and celery.
  • Add fire roasted tomatoes.
  • Stir in remaining ingredients except frozen vegetables.
  • Cover; bring to a boil. Reduce heat; simmer 50-60 minutes, stirring occasionally.
  • Add frozen vegetables; cook about 10 minutes or until vegetables are tender.
  • Additional water may be added if soup becomes too thick upon standing.

Makes at least 12 (1 cup) servings depending on how much mushroom you add.


Photo by Constadina Zarokostas-Vasiliades at healthybalancedworld.com

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