vegetable barley soup

Vegetable Barley Soup

Perfect for the coldest of winter nights, this rich and hearty soup is chock-full of vegetables slow simmered in a robust beef broth. While a homemade beef stock would be the ideal, this quicker version uses an organic, all natural beef broth that falls within the 7-ingredient limit.

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  • 1. *Soak celery root after peeling in water with a splash of vinegar for 5-7 minutes to prevent discoloring.
  • 2. Heat oil in 8-quart stockpot over moderate heat. Add beef bones and saute until brown in color; about 8-10 minutes, turning occasionally. Remove bones and set aside.
  • 3. Add onions, celery root, carrots, parsnips, bay leaves, and barley to stockpot. Saute 10-15 minutes until vegetables are starting to turn soft and onions are lightly golden. Add tomatoes, beans, corn, and garlic to the pot and saute 2 minutes more. Add reserved beef bones, beef broth, water, and cayenne pepper and bring to a boil. Reduce heat to medium-low and simmer for 1 hour.
  • 4. Add mushrooms and continue to simmer 10 minutes more. Remove bones and bay leaves, season with salt and pepper to taste and serve.
  • 5.