Soup’s On – Vegetable Beef

by kimgerber on 10/23/2011

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This soup recipe came to be on our first rainy fall afternoon.  Craving the warmth and comfort of a good, rich, soup, I found myself at the butcher counter with a couple of short ribs, a small beef shank and some stew meat.  With the veggies I had from the farmers market, we were in business.

After making the broth, feel free to toss in any add in’s you might have stashed in the fridge & pantry.  The beauty is the broth makes itself, so there is no need to buy prepackaged broth or stock.  Just add water.


THE COMPARISON: Progresso Beef Barley Vegetable vs. Out of the Box Food Vegetable Beef and Barley Soup

(All ingredients followed by an * can be referenced at by clicking on the ingredient)


*Trying to avoid MSG?  Pay special attention to the description of the hydrolyzed corn and soy proteins.

Progresso Rich & Hearty Savory Beef Barley Vegetable


  • beef broth
  • cooked beef
  • carrots
  • green beans
  • tomatoes
  • barley

Contains less than 2% of:

**All listed product ingredients are taken from the product’s package or website.  Though Out of the Box Food makes every effort to provide complete ingredient information, please check the package/website for the most current information.


Out of the Box FoodSM Vegetable Beef & Barley Soup

Special Equipment: Dutch oven or large soup pot.


  • 1 small beef shank (bone in  – 3/4lb)
  • 2 beef short ribs (bone in – 3/4 lb)
  • 3/4 lb beef stew meat
  • 1 medium onion, cut into eighths
  • 2 garlic cloves, smashed
  • 4 celery sticks
  • 4 medium carrots
  • 4 sprigs fresh Thyme
  • 10 C water
  • 1 C white beans (navy, canneleni, etc), cooked
  • 1/2 C dried barley, cooked (or uncooked quick cooking barley)
  • 1/4 C red wine
  • Olive oil (for browning)


  • Heat heavy bottomed soup pot over medium.
  • Salt & pepper the beef shank, short ribs and stew meat.
  • Drizzle a little olive oil into the hot soup pot.
  • Brown the beef shank and short ribs on both sides then remove from pot and set aside.
  • Add another splash of olive oil to the pot and repeat with stew meat.  Remove from pot and set aside.
  • Add another splash of olive oil to pot and add onion.  Cook until translucent, stiring frequently (about 3-4 minutes)
  • Add garlic and cook 1 minute more.
  • Halve two carrots and two celery stalks.
  • Add water, thyme halved carrots, halved celery and all browned meat to the pot.  Bring to a boil.
  • Reduce heat to low, cover and simmer for two hours. (This step can also be done in a slow cooker on high for 4-6 hours)

Step 2:

  • Remove carrots and celery from pot.
  • Chop remaining two carrots and two celery stalks.
  • Add chopped celery, carrots, beans and barley to pot.
  • Add red wine.  Season with salt and pepper.
  • Cook another 20 minutes or until vegetables are fork tender.  Serve.


Next Monday we’ll all be surrounded by Halloween terror and screams – not the least of which will come from our mouths as our kids prepare to shove processed trick-or-treat candy into their bodies.  Not to worry.  We’ve got a few ideas and tricks up our sleeve and will share them with you in our next post.  Until next week…


© 2011, kimgerber. All rights reserved.

{ 8 comments… read them below or add one } February 4, 2012 at 7:45 pm

I can guarantee that I will make the Out of the Box FoodSM Vegetable Beef & Barley Soup
as soon as possible. I know that it will be so very delicious.

I am working hard to develop my business “” So far it is paying off.

I am so very glad that I have stumbled upon this site. I wish I had started sooner.

Robert McLean


Katie | Healthnut Foodie October 25, 2011 at 4:37 pm

Hello, after reading Mary’s comment I realized I missed that you already mentioned the slow cooker. Oops!


Katie | Healthnut Foodie October 25, 2011 at 4:36 pm

Kim! This looks so good! I ALWAYS add red wine to my pot roast, but never thought to do so with the stew. I’m sure the 1/4 cup will be the perfect hint. Our recipes are so similar, but I do mine in the crock pot…after searing the meat of course.

So excited as the first batch of beef stew is on the menu for this week. Adding a bit of wine now for sure! Thanks for sharing!


kimgerber October 25, 2011 at 5:11 pm

Now you’ve got me craving beef stew too! Thanks for the comment, Katie!


Deena October 24, 2011 at 4:21 pm

Sounds warm and comforting. Can’t wait for it to cool off to try this.


kimgerber October 25, 2011 at 5:11 pm

Let me know how it goes!


Mary Solis October 24, 2011 at 9:53 am

Another great post! Looking forward to making this soup for fall. We will probably go the slow cooker route so thank you for including that reminder. I like the Halloween preview too!


kimgerber October 25, 2011 at 5:10 pm

Thanks, Mary! Slow cooker is a great way to go for sure! I would probably add the beans and barley toward the end in the slow cooker so they don’t over cook. Thanks for the comment!


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