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“My kids grew up on this soup and still ask for it. I made it for a recent potluck and was deluged with requests for the recipe. I almost hated to give it out because it's so simple and uses canned ingredients almost exclusively! I make it in a slow cooker these days, but always made it in a Dutch oven on the stove top when my boys were younger.”
6hrs 5mins

Ingredients Nutrition

  • 1 (32 ounce) can vegetable juice (V-8)
  • 3 (29 ounce) cans Veg-All, drained
  • 1 small onion, diced
  • 1 (10 1/2 ounce) can condensed beef consomme
  • 1 (15 ounce) can kidney beans, drained
  • 2 (12 ounce) cans roast beef in gravy
  • 1 cup pearl barley
  • 1 teaspoon soy sauce
  • 12 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 12 teaspoon black pepper
  • 1 tablespoon Mrs. Dash seasoning mix
  • 8 ounces egg noodles


  1. Place all ingredients in 6 quart crockpot except noodles.
  2. Cook noodles in boiling water for 4 minutes (they will not be done).
  3. Drain and stir into soup.
  4. Cook on low for 4-5 hours.
  5. Turn to high and cook an additional 1-2 hours.

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