Beef + Barley Soup


Simple, nourishing, and nostalgic Beef + Barley Soup. It’s a cozy soup for a winter day. Serve along with crusty baguette slices and modify with tofu in place of beef if you want a lighter, or vegan option.



  • 2lbs beef, chopped (if taking vegan option, 1 package extra firm tofu, drained, chopped)

  • Coconut oil

  • 1/2 red onion, chopped

  • 5 large carrots, chopped

  • 1 bunch celery, chopped, ends removed

  • 1 container (32 oz) beef, or vegetable broth

  • Water

  • 1/4 cup dry mix of barley, split peas, and lentils (straight barley is fine too)

  • freshly chopped parsley for topping



  1. Heat coconut oil in a large soup pot

  2. Once hot, add beef (skip to step 5 if taking vegan option)

  3. Brown the meat by cooking a couple minutes on each side

  4. Remove meat from pan and set aside

  5. Add onions to hot pan and cook in oil/meat fat for a few minutes, until translucent

  6. Add carrots and celery, mix well, simmer for 5 minutes

  7. Add broth and enough water to just cover vegetables, bring to boil

  8. Once boiling, cover, turn heat down to simmer for 30 minutes

  9. Remove lid, add barley/lentil mixture, cook for 5 minutes

  10. Add beef, or tofu, cook another 5 minutes

  11. Serve with parsley and fresh bread


Recipe Key

Animal-Nutriment (vegan option with tofu)

Best in: Fall, Winter

Best for: Suitable to all doshas