Vegetable Beef Barley Soup (big batch)

3 reviews, 4.3 star(s). 67% would make again

Ready in 1 hour 30 minutes

I love hearty winter soups! This is one that I enjoy and keep meal sized portions in the freezer for a quick meal.


3 pounds Roast Beef
3 pound potatoes
1 pound carrots
1/2 head cabbage
1 head cauliflower
1 onion
2 bag mixed frozen vegetables
15 cubes beef bullion
2 cans chopped tomatoes; (28 oz cans)
2 c barley

Original recipe makes 12



Cut roast beef into bite-sized pieces.

Put 1/4 cup oil in soup pot, add beef, and brown

Add bullion to pot

Add tomatoes to pot

Chop vegetables

Add vegetables to pot

Bring to a rolling boil

Turn down heat and simmer for 1 hour


I use a 11 qt stock pot when I make this and it is quite full.

This also keeps well in the freezer for a quick meal when I am running late.

Verified by stevemur
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Calories Per Serving: 599 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I did not use 15 cubes of beef boullion. I used one envelope and beef bones for the flavor. It was delicious my family loved it
josamda 5y ago

I use a 11 qt soup pot for this and it is very full! When done, I let the soup cool in the pot until I can put it away in plastic tubs or bags for the freezer. [I posted this recipe.]
Sailuver 7y ago

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