Grandma Coffee's Beef Barley Vegetable Soup

jmbwarner 0

"A wonderful family recipe, passed down by my mother (nicknamed Grandma Coffee by my daughters). This recipe gets a unique flavor from the rutabaga used in place of potatoes. The rutabaga gives it a wonderful flavor, and will not fall apart like potatoes tend to do in soup. I freeze half, and use half immediately. Enjoy with some crusty sourdough or French bread and a garden salad. "


2 h 5 m {{adjustedServings}} servings 107 cals
Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 107 mg
  • 4%

Based on a 2,000 calorie diet

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  1. Place the beef, water, and bay leaf in a large soup pot over medium heat, and cook until the beef is very tender, about 1 hour. Stir in the tomatoes, carrots, celery, rutabaga, onion, and pearl barley, and simmer until the vegetables are tender, about 30 minutes. Add the frozen white corn, green beans, and lima beans, season to taste, and simmer an additional 15 to 20 minutes, until the frozen vegetables are tender. Add more water if the soup is too thick.


  • Rutabagas and turnips are cousins, but aren't identical. Look for rutabagas in the produce aisle near turnips. They are yellow-fleshed with purplish shoulders (turnips tend to be white). They're a cold-weather crop, plentiful in fall and winter.
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  1. 9 Ratings


I have to give this three stars not because the beef barley is mediocre, but because the recipe is a bit off. The reality of the matter is the beef barley is awesome! I love barley and this reci...

All in all a good soup and I would have given it 5* except for the lack of beef flavor in the broth. I added 1/2 T of Better Than Bouillon Beef Base which helped a lot. I'm not sure why the othe...

Added lots more beef, cooked in bottle of dark beer with some onion and garlic to start. Added garlic, a bit more barley and lots more water.