Description
Beef Barley Vegetable Soup is a hearty and comforting soup packed with nutritious vegetables, tender beef, and wholesome barley—perfect for a warming meal.
Ingredients
- 1.1 lbs beef chuck or stewing beef, cut into ½-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 cup mushrooms, sliced (optional)
- 1 medium potato, peeled and diced (optional)
- ½ cup pearl barley, rinsed
- 6 cups beef broth
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 cup water
- 2 bay leaves
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 tsp salt (adjust to taste)
- ½ tsp freshly ground black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides for approximately 5 minutes. Remove and set aside.
- In the same pot, add onion, carrots, celery, and optional mushrooms. Sauté for 5 minutes until vegetables soften.
- Add minced garlic and cook 1 minute, stirring continuously.
- Return beef to the pot. Add barley, diced tomatoes with juice, beef broth, water, bay leaves, thyme, rosemary, salt, pepper, and optional potato.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1½ hours, stirring occasionally, until beef and barley are tender.
- Remove and discard bay leaves. Adjust seasoning to taste.
- Ladle into bowls and garnish with chopped parsley.
Notes
- Feel free to add more vegetables such as peas or corn for extra flavor and nutrition.
- This soup can be stored in the refrigerator for up to 3 days and freezes well.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American