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Vegetable Beef Barley Soup

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“This started as my attempt at recreating my husband's grandmother's vegetable soup. But soup, of course, is rarely an exact science. It has evolved over the years and is now my very own and my family loves it. The ingredient amounts on the veggies and barley are approximate, so adjust to your taste and desired thickness. Make it your own. :) You can even add diced potatoes if you're up to it or use pasta instead of barley.”
1hr 10mins

Ingredients Nutrition

  • 1 lb lean ground beef
  • 1 medium onion, chopped
  • 1 -2 garlic clove, minced (1 tsp jarred)
  • 1 cup frozen lima beans
  • 2 cups frozen mixed vegetables (corn, green beans, carrots)
  • 1 cup coleslaw mix (or shredded cabbage)
  • 1 (14 1/2 ounce) can diced tomatoes (I use no-salt)
  • 1 (46 ounce) can tomato juice or 1 (46 ounce) canv 8 vegetable juice
  • 1 -2 cup beef broth (adjust to desired consistency)
  • 1 teaspoon italian seasoning
  • 12 cup barley (may sub. small star or ABC pasta)
  • salt & pepper, to taste


  1. Brown beef, onion, and garlic in large pot; drain grease.
  2. Add remaining ingredients, except barley, salt & pepper.
  3. Bring to boil, then reduce to simmer. Simmer for at least 20 minutes; stirring occasionally.
  4. Add barley and simmer for at least 20-30 more minutes; stirring occasionally. Simmer until veggies and barley are tender and flavors have blended. The longer it cooks, the better. Keep an eye on the liquid, adding more broth or water, if necessary.
  5. Season with salt & pepper to taste.

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