Winter is high soup season! This beef vegetable soup is one dish that I actually remember my mom making from time to time.

I had to make some adjustments, as most of the seasoning in my mom’s version comes from a packet of McCormick, which has ingredients I can’t eat anymore. So instead, I’ve approximated actual seasonings without the processed extras, and I’m pretty happy with the result.

It’s a basic beef vegetable soup, and if I make it again I’d probably add more vegetables to the carrots and celery, and more seasoning. But it’s a great starting-off point for customizing your own version, so do what you want with it!

1 lb. beef stew meat
1 pkg. McCormick meat (15 min) marinade, OR the following:
1 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. smoked paprika
1 tsp. sugar
1 tsp. liquid smoke
1-2 bay leaves
23 oz. tomato juice
1 c. chopped celery (~2 stalks)
1 c. chopped carrots (~2-3 carrots)
1 c. barley
3-4 c. water

Mix the McCormick or dry seasonings into a dry rub and marinate the beef for about 2 hours.

In a large soup pot, brown the meat. Add the water, then the rest of the ingredients.

Cover and let simmer for another hour or two, adding more water if necessary.