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The Deen Bros. Lighter Beef and Barley Vegetable Soup

By Deen Brothers


Difficulty: Easy

Prep time: 20 min

Cook time: 1 hour 40 min

Servings: 12


  • 1 pound lean boneless beef sirloin
  • 2 teaspoons olive oil
  • 1/2 pound shiitake mushrooms
  • 1/2 pound white button mushrooms
  • 1 large leek
  • 2 carrots
  • 2 ribs celery
  • 3 garlic clove s
  • 6 cups reduced-sodium beef broth
  • 2 cups canned diced tomatoes
  • 2 cups fresh
  • 2 cups water
  • 1/2 cup pearl barley
  • 1 tablespoon Worcestershire sauce
  • 3/4 teaspoon Paula Deen House Seasoning
  • 1/2 pound fresh green beans
  • 2 tablespoons chopped fresh flat-leaf 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 – 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:
Bobby and Jamie decided to replace some of the starchier veggies in mom’s recipe with high-fiber pearl barley instead. You can also use quick-cook barley. Since it is pre-steamed, it cooks in minutes. If you use quick-cook barley, add it 10 minutes before the soup is done.