Beef, barley and vegetable soup


Prep time2 1⁄2 hours
Meal categoryLunch Dinner Soup
Recipe sourceMeat and Livestock Australia


A hearty nourishing soup of beef, tender pearl barley and plenty of vegetables.


500Gramchuck steak (diced trimmed of fat)
1Tablespoon (Metric)olive oil
1 onion (chopped)
2 stalks celery (sliced)
2 carrots (chopped)
1 parsnip (chopped)
2 tomatoes (chopped)
1Litrebeef stock (salt reduced)
2 Zucchini (diced)
400Gramcan kidney beans (drained and rinsed)
1CupFrozen peas
  parsley (to serve)


  1. Toss beef in oil, heat a wide saucepan or stockpot over medium-high heat and brown beef in 2 batches. Reduce heat to medium and add onion, celery, carrot, parsnip, tomatoes and barley. Add beef stock and 1 Lwater and bring to the boil.
  2. Simmer for 2 hours or until beef and barley are tender. Add zucchini and kidney beans for the last 15 minutes of cooking. Add frozen peas for the last 5 minutes of cooking.
  3. Serve in large bowls with fresh chopped parsley.



  • Try serving soup with a dollop of pesto or a grating of parmesan.
  • Leftover soup freezes really well, so pour into plastic containers with tight fitting lids in individual portions and freeze for up to 3 months. Makes a great lunch to take to work or an easy dinner that can be reheated in minutes.


Recipe reproduced with permission from Meat and Livestock Australia. For more recipes visit