This Pantry Beef Soup Is Just What You Need Tonight [Recipe] |

This Pantry Beef Soup Is Just What You Need Tonight [Recipe]

A pantry beef soup may not sound very interesting, but have you had one when you’re feeling down or sick? It’s a lifesaver, and very easy to make!

If you like meal planning, this soup can last for days, and it can be repurposed for different dishes, so why not take advantage?

A Pantry Beef Soup To Warm Your Soul Tonight

To start, let’s talk about meat for this beef soup

This soup is supposed to have beef, but what kind truly doesn’t matter. Whether you have ground beef, dehydrated beef, old leftover steak, or anything else, you can use it.

However, if beef isn’t your favorite, you can use canned chicken, canned ham, leftover chicken, or even tuna. Though the flavors may change, the substance will be the same.

Text area which says "This Pantry Beef Soup Is Just What You Need Tonight " followed by the ultimate prepping guide logo and a close-up photo of a bowl of beef soup with potato

On the off chance you don’t want to use any meat, don’t worry; it can be a tasty and fulfilling vegetarian soup.

Onto the veggies!

For this dish, you can use any vegetables and beans in your pantry. If you have canned peas and carrots, corn, and green beans, this is the time to use them. Although, if you don’t have any of these, other vegetables like mushrooms, asparagus, onions, and celery work just fine.

As for the beans, this recipe uses white or red kidney beans, but you can use any kind of beans you have. Some good options include navy beans, cannellini beans, black beans, and even chickpeas.

To finish, bring on the grains and spices!

In this case, pearl barley is the chosen grain, but not everyone has it at home. Instead, consider using quinoa, rice, couscous, or even noodles. The truth is that the grains add thickness to your soup, so any grain you like works.

The tomato in this soup adds tons of flavors, but we don’t all like or have tomato juice handy. Other good options include using canned tomatoes, or chicken, beef, or vegetable broth in its place.

The spices, on the other hand, bring out the aroma, so consider using all of them. In the case that you don’t have them, good alternatives are curry, garlic and onion powder, oregano, basil, and cumin.

That’s it! You now have a pantry beef soup that took only a few minutes out of your day for delicious results.

Pantry Beef Soup


  • 1 lb (450 g) ground or cubed beef, 1 cup (128 g) dehydrated beef or 12 oz (300 g) dried beef

  • 1 can 12 oz (300 g) tomato juice

  • 1 can 15 oz (375 g) peas and carrots, undrained

  • 1 can 15 oz (375 g) whole kernel corn, undrained

  • 1 can 15 oz (375 g) green beans, undrained

  • 1 can 15 oz (375 g) white or red kidney beans, umdrained

  • 1/2 cup (64 g) uncooked pearl barley

  • 2 bay leaves

  • 1 tbsp dried dried minced garlic

  • 1 tbsp dried onion flakes

  • 1/2 tsp dried marjoram

  • 1/2 tsp chili powder

  • 1/2 tsp dried thyme

  • salt and pepper


  • To start, we need to prepare the beef. If you are using dehydrated ground beef, you need to hydrate it in water for 30 min. first, before you put it in a large pot.
  • If you are using ground or cubed beef, place it in a skillet or frying pan and cook until brown.
  • Use a spoon or spatula for breaking up the ground beef. Drain the grease.
  • Combine the beef and all the remaining ingredients in a large stockpot. Bring to the boil over medium heat.
  • Reduce the heat to low simmer, cover, and allow to cook for 2 hours.
  • Stir occasionally during the cooking process until the beef and barley are tender.
  • Serve warm, enjoy.