Soup-making jellies: is this a terrible idea?

I’m not much into making soup, so I need a little advice.

My idea is to take several cans of beef broth, add a handful of barley, and toss in some mixed vegetables left over from last night (fresh zucchini, yellow squash, carrots, crimini mushrooms, and chopped spinach braised in butter with onions and garlic). I thought this would make a nice light supper for three tonight, with some baguette on the side and maybe a small salad.

But now I am wondering if basing it on canned beef broth is a bad idea. Is it too salty? Will this work or not? Should I do something to the broth?