Beef vegetable barley soup

Low Sodium

Soups are rich in nutrients as well as flavor.


1 pound beef roast, cut into 1 inch cubes
2 cup carrots, sliced
2 cups celery, sliced
1 medium onion, diced
2 dried bay leaves
2 15-ounce cans no salt added petite tomatoes
1/3 cup low sodium beef paste
1 16-ounce box pearl barley
13 cups water


  1. Add oil to large pot. Add the beef and brown on all sides for about 3 to 5 minutes. Do not worry if the meat is not cooked all the way through as it will continue to cook in the soup.
  2. Add the carrots, celery, onion, tomatoes, bay leaves and beef base. Cook for another 5 minutes.
  3. Add the barley and water. Simmer on stove top for 2 hours on low heat. You may need to add more water due to evaporation during cooking.
  4. Remove bay leaves before serving.

Makes 9 servings

Recipe contains: wheat, soy, barley

Carb choices per serving: 3

 Print recipe card.

First Published: 03/29/2021
Last Reviewed: 03/26/2021

beef vegetable barley soup with crusty bread 186545730
Serve this soup with a crusty bread for added texture and flavor.*
beef vegetable barley soup nutrition label