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Lighter Vegetable Beef Soup

By Deen Brothers


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


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


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.

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