Warm Up This Winter With A Bowl Of Southern Vegetable Beef Soup

Beef and Barley Soup

As the air gets colder, and you begin to bundle up, there is nothing more people look forward to than a bowl of soup! The only difference is, when you live in the south, you wonder how you can spice up that old soup recipe by adding some southern style in your next soup. There is one vegetable that you can add in that not only adds more deliciousness, but it gives any soup that southern taste. It’s okra!

The Broth

Most people that have been adding okra in their soups have different reasons that they love it. Although, there is a common reason people love the addition of this vegetable in a soup and that is because it contributes to the flavor of the broth. To a lot of people, that is the BEST part!

Versatile Soup

The best thing about this soup is that it will taste good no matter what veggies you decide to use. Therefore, there is no stress that you don’t have okra or any other fancy vegetables on hand because you can use whatever. It also doesn’t matter whether you use frozen, canned, or fresh vegetables in this soup if you don’t have a preference.


  • 1 Tablespoon vegetable oil
  • 1 medium onion, chopped
  • ½-3/4 pound stew beef, cut into bite sized pieces
  • 32-48 ounces beef stock
  • ¾ cup carrots, sliced
  • 1 cup okra, sliced
  • ¾ cup baby lima beans
  • 28 ounce canned tomatoes
  • ¾ cup corn, frozen fresh or canned are good too
  • 1 cup potatoes, diced
  • 8 ounce canned green beans
  • 1 Tablespoon salt (or to taste)

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  • Brown the onion in oil over medium heat until soft and translucent, and then set it aside.
  • Brown the beef in the same pot and then add beef stock to cover beef.
  • Cover and and bring to a boil. Reduce to simmer and cover.
  • Simmer until the beef is tender approximately two hours (but can vary according to the size of the beef pieces).
  • Add carrots, okra, and more stock to cover. Bring back to boil. Reduce heat and simmer 10 minutes.
  • Add onions, lima beans, tomatoes, and more stock if needed. Cook additional 10-12 minutes.
  • Add corn, potatoes, green beans, and more stock if needed. Cook until potatoes are tender.
  • Taste for saltiness and add salt if needed.

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