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Vegetable Beef & Barley Soup

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A hearty soup that will warm you up on a cold fall or winter night.
Course Soups & Stews
Cuisine Scottish
Keyword barley, beef, soup, vegetable
Prep Time 20 mins
Cook Time 3 hrs
Total Time 3 hrs 20 mins
Servings 6 servings
Calories 431
Author Laurie McNamara


  • 2 pounds boneless beef short ribs
  • 2 large leeks
  • 1 large yellow onion largely diced
  • 2 to 3 carrots peeled and sliced into disks
  • 4 medium turnips peeled and largely diced
  • freshly ground black pepper more or less to taste
  • 2 quarts beef stock
  • 1/2 cup barley
  • 3/4 cup peas


  • Trim two leeks, cut in half lengthwise and slice into "half moons". Place the leeks in a large bowl and run some cool water over top and swish them around breaking them up and letting the dirt will fall to the bottom of the bowl.
  • Meanwhile place the 2lbs of boneless beef short ribs in the bottom of a large pot.
  • Top with the clean leeks, chopped onion, carrot and turnips.
  • Grind some fresh pepper and add in the 8 cups of beef stock.
  • Measure and pour in the barely, stir, cover and simmer on the back burner for up to 3 hours.
  • Before serving, remove meat and chop it into large pieces. Add the meat and a handful of peas to the soup.
  • Serve when the peas are cooked and colorful!


Serving: 1g | Calories: 431kcal | Carbohydrates: 31g | Protein: 40g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 89mg | Sodium: 801mg | Potassium: 1547mg | Fiber: 7g | Sugar: 9g | Vitamin A: 4034IU | Vitamin C: 31mg | Calcium: 101mg | Iron: 6mg