Vegetable Beef, Barley and Mushroom Soup

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Vegetable Beef, Barley & Mushroom Soup


If you have followed me for very long, you will know that it’s no secret that I am a huge fan of soup.  I could seriously eat it EVERY day.  Some weeks, I do! This is a quality that (most) of my children share.  This bowlful of Vegetable Beef, Barley & Mushroom Soup treated our bellies kindly when fall officially hit our neck of the woods a couple of weeks ago.

I recently picked up a freebie magazine that has many dietary tips and recipes in it from our local HyVee store.  This recipe was one that was featured.  I didn’t change much about it, just small tweaks here and there, and it had a great flavor.  My ONLY note about it is this.  If you are NOT a fan of thyme, you may choose to omit it.  It isn’t one of my favorite spices, and I even cut the portion down and it still was a tad over powering for our taste.  If you are a fan, by all means, keep it!  Seems that most stews and vegetable soups call for thyme.

Not sure why my family isn’t a fan, but I guess we can’t like everything. right?

I giggle to myself when I remember a stew I made last winter and my oldest son said as he was eating, “Mom, you can really taste all of the thyme you put into this dinner!” I know where he gets his sarcasm, so I can appreciate it.

Vegetable Beef, Barley & Mushroom Soup

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Vegetable Beef, Barley & Mushroom Soup in a black bowl
4.80 from 10 votes
Print Recipe

Vegetable Beef, Barley and Mushroom Soup

Hearty vegetable beef soup with mushrooms and barley will be sure to fill you up!
Prep Time5 minutes
Cook Time6 hours
Total Time6 hours 5 minutes
Course: Soup
Cuisine: American
Keyword: Barley and Mushroom Soup, Vegetable Beef
Servings: 8 servings
Calories: 374kcal
Author: Michaela Kenkel


  • 1/2 pound baby bella mushrooms sliced
  • 1/2 pound white mushrooms sliced
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds beef stew meat
  • olive oil
  • 1 cup shallots chopped
  • 4 cloves garlic minced
  • 2 cups carrots sliced (I love using the carrot chips or coins)
  • 1 1/2 cups celery chopped
  • 1/2 - 1 Tablespoon thyme if you aren't a fan, omit this step
  • 7 cups beef broth
  • 5 cups water
  • 1 1/2 cups quick barley
  • 3 Tablespoons tomato paste
  • 1 Tablespoon lemon juice


  • **You can partially make this and put it in your crock pot, or just make it on the stove. Either way it starts out the same! **
  • In a stock pot over medium heat, add about 2-3 Tablespoons of olive oil to heat.
  • In a bowl combine flour with about 1/2 teaspoon of salt and 1/4 teaspoon of pepper, toss meat in the flour and place in the stock pot to brown in oil. Stir occasionally until well browned. Remove meat from pot, set aside.
  • Add about 2 Tablespoons of olive oil to pot, and throw in your shallots and garlic. Saute until tender. (about 5 minutes)
  • *** at this point you can do the rest in your crock pot by adding all of this and the remaining ingredients to the crock pot and cooking on low for about 6-7 hours. ***
  • If cooking on the stove, add the mushrooms, carrots and celery to pot and stir in remaining seasonings.
  • Add to the pot the broth, water, tomato paste and barley.
  • Bring to a boil, reduce heat, cover and simmer for 45-60 minutes. Remove from heat and stir in lemon juice.


Serving: 1g | Calories: 374kcal | Carbohydrates: 26g | Protein: 43g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 112mg | Sodium: 1206mg | Fiber: 5g | Sugar: 6g


If you love soup like us, here are a couple of my favorites!

beef enchilada soup

Beef Enchilada Soup


Lasagna Soup

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  1. Your recipe is wonderful. I’m not a soup fan but when I do make soup, most often it is a beef barley or a mushroom/veggie barley soup. Grampy will love the vegetable beef barley soup now that the weather is changing. Pinned/shared.

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