Vegetable Barley Soup w/ Beef


    • 1 lb Stew Beef

    • 1/2 Cup Chopped Onion

    • 1 Clove Garlic

    • 7 Cups Water

    • 1 Can Chopped Tomatoes

    • 1/2 Cup Barley - Uncooked

    • 1/2 Cup Sliced Carrots

    • 1/2 Tsp Dried Basil

    • 1 Bay Leaf

    • 1-1/2 Cup of Sliced Green Beans

    • 2 Cups Chopped Cabbage

    • 1/2 Cup Chopped Celery (optional)


In a 4-quart saucepan or Dutch Oven, brown the meat. Add onion and garlic; cook until onion is tender. Drain. Stir in remaining ingredients except green beans and the cabbage. Cover. Bring to a boil. Reduce heat; simmer 50-60 minutes, stirring occasionally. Add green beans and cabbage and cook until the beans/cabbage are done. Additional water may be added if soup becomes too thick upon standing.


If you prepare this recipe in the Instant Pot, set high pressure to cook for 20 minutes and NPR for 10 minutes. Reduce the water quantity to 6 cups.