Lighter Vegetable Beef Soup Recipe by The Deen Bros.

Level: Easy

Time: 110 MINUTES

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  • 1 lb lean boneless beef sirloin, cut into 1-inch chunks
  • 2 teaspoons olive oil
  • 1/2 lb shiitake mushrooms, tough stems removed and sliced
  • 1/2 lb white button mushrooms, sliced
  • 1 large leek, cleaned and thinly sliced
  • 2 carrots, sliced
  • 2 celery ribs, diced
  • 3 cloves garlic, minced
  • 6 cups reduced-sodium beef broth
  • 2 cups canned diced tomatoes
  • 2 cups frozen sliced okra, or fresh
  • 2 cups water
  • 1/2 cup pearl barley, rinsed
  • 1 tablespoon Worcestershire sauce
  • 3/4 teaspoon Paula Deen House Seasoning
  • 1/2 lb green beans, cut into 1-inch pieces
  • 2 tablespoons fresh parsley, chopped


Spray a nonstick Dutch oven with nonstick spray and set over medium-high heat. Add the beef and cook, turning occasionally, until browned, 5 to€“ 6 minutes. Transfer to a bowl.

Add the oil to the Dutch oven and heat over medium-high heat. Add the mushrooms, leek, carrots, celery and garlic and cook, stirring occasionally, until tender, about 8 minutes. Add the broth, tomatoes, okra, water, barley, Worcestershire and House seasoning; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the beef is tender, about 1 hour 15 minutes. Add the green beans and cook, stirring occasionally, until tender, about 10 minutes. Remove from the heat. Sprinkle with the parsley.

Test Kitchen Tip:

If you use quick-cook barley, add it 10 minutes before the soup is done.

The Deen Bros. Lighter Vegetable Beef Soup


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