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Vegetable Beef Barley Soup Recipe

American · Soup · 105 min total

A hearty and comforting soup loaded with tender beef, wholesome barley, and colorful vegetables, perfect for a cozy meal.

Ingredients

• 1 lb beef stew meat, cut into 1/2-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup pearl barley
• 8 cups beef broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups frozen mixed vegetables (peas, corn, green beans)

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef cubes and cook until browned on all sides, about 5 minutes. Remove beef and set aside.
2. Add onion and garlic to the pot; cook until softened, about 3 minutes. Stir in carrots and celery; cook for 2 more minutes.
3. Return beef to the pot. Add barley, beef broth, diced tomatoes, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
4. Stir in frozen mixed vegetables. Continue to simmer, covered, for another 20-30 minutes, until barley and beef are tender.
5. Remove bay leaves. Taste and adjust seasoning if needed. Serve hot.

Tips

• For a thicker soup, use less broth or let it simmer uncovered for the last 10 minutes.
• Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
• Garnish with fresh parsley before serving if desired.

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