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Vegetable Beef Soup

I have lost count on how many times I have made this. It is always been a favorite, especially in the summertime with garden fresh vegetables.



Cover meat by 2 inches of water in stock pot. Boil then simmer meat for 1 1/2 hours covered. Cool in refrigerator then skim fat off top.
Add tomatoes and juices, green beans and juices, carrots, onions, celery, V8 juice, and potatoes. Simmer, covered, for 1 1/2 hours. Add corn and pearled or hulled barley. Simmer 1/2 hour.
If using quick cook barley, add it.
Simmer 15 minutes

Doug's Notes:

The barley brings out a meatier taste. Sometimes I add a few cups water because I like broth.

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