vegetable beef barley soup recipe

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The Best vegetable beef barley soup recipe

I’ve been making this vegetable beef barley soup recipe for years, and it’s always a hit with my family. It’s one of those comforting dishes that’s perfect for a chilly fall evening or a cozy night in. I love how the tender beef, sweet carrots, and earthy barley all come together to create a rich and satisfying flavor profile.

My kids are picky eaters, but they devour this soup without complaint. And let’s be real, who doesn’t love a good excuse to get out of doing dishes? It’s one of those meals that feels like a warm hug in a bowl.

As I’m sure you can imagine, it’s become a staple in our household. But what I think sets this recipe apart is the way the flavors meld together over time. The longer it sits, the more complex the flavors become, which is why I always make a big batch on Sunday afternoons and let it simmer away until dinner time.

It’s one of those meals that gets better with age, much like a fine wine or a good book. And did I mention how easy it is to make? It’s literally just throwing all the ingredients in a pot and letting them do their thing.

My friends all rave about this recipe when they come over for dinner parties, and I’ve even shared it with my neighbors who are always looking for new ideas to spice up their meal routine.

4.5 from 1592 votes

A hearty and comforting soup packed with tender beef, vegetables, and nutty barley. Perfect for a cold day.

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Prep Time20 mins

Cook Time90 mins

Resting Time0 mins

Total Time110 mins

Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Meat

1 lb beef stew meat, cut into bite-sized pieces

Vegetables

1 large onion, diced

2 medium carrots, peeled and diced

2 stalks celery, diced

1 large parsnip, peeled and diced

1 large potato, peeled and diced

2 cloves garlic, minced

Other

4 cups beef broth

1 cup water

1 cup barley, rinsed

1 can (14.5 oz) diced tomatoes

1 tsp dried thyme

1 tsp dried oregano

1 bay leaf

salt and pepper to taste

2 tbsp olive oil

Optional Garnishes

chopped fresh parsley

shredded cheese

sour cream

👨‍🍳Directions

1Heat olive oil in a large pot or Dutch oven over medium heat.

2Add onion, carrots, celery, and parsnip.

3Cook, stirring occasionally, until vegetables begin to soften and onion becomes translucent, about 5-7 minutes.

4Add garlic and cook for an additional 1 minute, stirring frequently to prevent burning.

5Add beef to the pot and cook until browned on all sides, about 5-7 minutes.

6Remove beef from pot and set aside.

7Add beef broth, water, barley, diced tomatoes, thyme, oregano, and bay leaf to the pot.

8Stir well to combine.

9Bring to a boil over high heat.

10Reduce heat to low, cover, and let simmer for 45-60 minutes, or until barley is tender and soup has thickened slightly.

11Stir occasionally to prevent barley from sticking to the bottom of the pot.

12Add beef back to the pot and cook for an additional 15-20 minutes, or until beef is cooked through and tender.

13Stir in potato and cook for an additional 10-15 minutes, or until potato is tender.

14Season with salt and pepper to taste.

15Remove bay leaf before serving.

🔧Equipment

Large pot or Dutch oven

Wooden spoon

Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 45mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 6g🍬Sugars: 7g🥩Protein: 25g

📝Notes

Tips: For a spicier soup, add 1-2 diced jalapeños with the other vegetables. If you prefer a thicker soup, mash some of the potatoes against the side of the pot to release their starches.

This vegetable beef barley soup is one of those recipes that never fails me – whether we’re talking about family gatherings or cozy nights at home. One thing that makes this recipe so special is its versatility; not only can you customize it with your favorite vegetables but also serve it hot or cold depending on your mood!

If you do decide to store leftovers for later use (which let’s face it who doesn’t enjoy having some extra comfort food stashed away?) , know that they’ll last up to five days stored properly.

❓ Frequently Asked Questions About Vegetable Beef Barley Soup

Q: What type of beef should I use for this recipe?

A: You can use either lean ground beef or chuck roast – whichever you prefer! If you’re using ground beef, make sure to break it up with a spoon as you cook it so it cooks evenly. If you’re using chuck roast, just cut it into bite-sized pieces before adding it to the pot.

Q: Can I substitute other vegetables in place of the carrots and celery?

A: Absolutely! Feel free to add your favorite vegetables to this recipe – zucchini, potatoes, bell peppers – whatever suits your taste buds! Just adjust the cooking time accordingly based on what you add in place of the carrots and celery.

Q: How long can I store leftover soup in the fridge?

A: Leftover soup will keep for up to 5 days in an airtight container in the fridge – just reheat when you’re ready to serve! You can also freeze portions for up to 3 months if you have any leftovers that won’t get eaten within that timeframe.

Q: Can I make this recipe vegetarian by substituting beef with tofu or tempeh?

A: Yes! Simply swap out the ground beef or chuck roast with cubed tofu or tempeh – whichever suits your taste preferences! Keep an eye on your cooking time as tofu cooks faster than beef does.

Q: What if I don’t have pearl barley on hand?

A: No problem at all! You can use either regular rolled oats or rice instead – both will work just as well as pearl barley does in this recipe.

vegetable beef barley soup recipe

The Best vegetable beef barley soup recipe