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Vegetable Beef Barley Soup

  • Yield: 8 cups 1x


This soup can be made vegetarian by leaving the beef out. It still tastes rich and flavorful from the miso.

This recipe can be easily made in a slow cooker but it will be a slightly thinner soup.

Nutritional information includes beef


  • 1/2 lb stew beef (cut into small pieces)
  • 1/2 cup flour
  • 2 ribs celery (Chopped)
  • 1/2 medium onion (chopped)
  • 3 cloves garlic (minced)
  • 3 medium white potatoes (cubed)
  • 5 medium carrots (chopped)
  • 1 cup frozen corn
  • 1 cup frozen lima beans
  • 32 ounces veggie broth
  • to taste salt & fresh ground black pepper
  • 2 ea bay leaves
  • 1 tbs oregano (dried)
  • 1 tbs thyme (dried)
  • 2 tbs olive oil
  • 1/2 cup barley ( we love the nuttiness of purple barley but any will work fine)
  • 2 cups water
  • 2 tbs red miso


  1. In a large soup pot, heat the oil over medium heat.
  2. While oil is heating, salt & pepper meat.
  3. Toss the meat in the flour until it is coated.
  4. Add the meat to the hot oil.
  5. As it is cooking, add the garlic, onion, and celery to the pot.
  6. Cook until the meat is browned and the veggies are beginning to soften.
  7. Add the potatoes, carrots, and herbs and cook until fragrant, about 2 minutes.
  8. Dissolve the miso in a small amount of hot water and add the miso and the broth to the pot.
  9. Bring to a simmer and cook about 15 minutes.
  10. Add the corn and lima beans and bring it back up to a simmer.
  11. Once it is again simmering, add the barley and water as necessary to desired consistency.
  12. Cook another 20 minutes on simmer and check barley for doneness.
  13. When barley is soft, the soup is ready to serve.
  14. NOTE: This recipe can also be made in the slow cooker but will be slightly thinner. Cook about 6 hrs on low


Source: Sherry Scott

  • Category: Main Dish


  • Serving Size: 1 cup
  • Calories: 267
  • Fat: 6.67 g
  • Carbohydrates: 44.92 g
  • Protein: 12.93 g
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