Imagine the comforting aroma of a hearty Vegetable Beef Barley Soup simmering away in your kitchen.
This soul-warming favorite isn’t only easy to prepare but also offers a delightful medley of flavors and textures that make it perfect for cozy evenings.
As the beef, vegetables, and barley meld together, the soup transforms into a rich and nourishing meal.
Let’s bring this inviting dish to life and enjoy its comforting warmth.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 knife
- 1 cutting board
- 1 ladle
Ingredients
- 1 pound beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 6 cups beef broth
- 1 cup barley
- 1 can (14.5 ounces) diced tomatoes
- 2 teaspoons dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 cups green beans, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 1 tablespoon fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Vegetable Beef Barley Soup, follow this timeline:
Total Reading and Preparation Time: 20 minutes
- Read through the entire recipe and instructions: 5 minutes
- Gather all ingredients and equipment: 5 minutes
- Prepare ingredients:
- Cut beef stew meat into 1-inch cubes
- Dice the onion
- Mince garlic
- Slice carrots and celery
- Trim and cut green beans into 1-inch pieces
- Chop parsley
- Measure out other ingredients (olive oil, beef broth, barley, diced tomatoes, thyme, bay leaf, salt, pepper, frozen peas): 10 minutes
Cook and Resting Time: 1 hour 25 minutes
- Step 1-3: Sear the beef: Heat olive oil in a large pot over medium-high heat, add beef stew meat, and brown on all sides. Remove the beef and set aside: 10 minutes
- Step 4: Sauté vegetables: Add onion, garlic, carrots, and celery to the pot and sauté until softened: 5 minutes
- Step 5: Combine ingredients: Return beef to the pot, add beef broth, barley, diced tomatoes, thyme, bay leaf, salt, and pepper: 5 minutes
- Step 6-7: Simmer soup: Bring the mixture to a boil, reduce heat to a simmer, cover, and cook for 45 minutes, stirring occasionally: 45 minutes
- Step 8: Add green beans: Cook for an additional 20 minutes: 20 minutes
- Step 9: Add frozen peas: Cook for another 5 minutes: 5 minutes
- Step 10-11: Rest and finish soup: Remove from heat, let the soup rest for 10 minutes, discard bay leaf, and stir in parsley before serving: 10 minutes
Recipe Instructions
Heat olive oil in a large pot over medium-high heat.
Add beef stew meat to the pot and brown on all sides.
Remove the beef from the pot and set aside.
Add onion, garlic, carrots, and celery to the pot and sauté until the vegetables are softened.
Return the beef to the pot and add beef broth, barley, diced tomatoes, thyme, bay leaf, salt, and pepper.
Bring the mixture to a boil, then reduce heat to a simmer and cover.
Cook for 45 minutes, stirring occasionally.
Add green beans and cook for an additional 20 minutes.
Stir in frozen peas and cook for another 5 minutes.
Remove the pot from heat and let the soup rest for 10 minutes.
Discard the bay leaf and stir in fresh parsley before serving.
Serving Tips
- Crusty Bread: Pair with a warm, crusty loaf of bread to soak up the flavorful broth.
- Side Salad: Serve alongside a fresh green salad with a light vinaigrette for a revitalizing contrast.
- Grated Cheese: Top the soup with grated Parmesan or cheddar cheese for an extra layer of flavor.
- Crackers: Offer a variety of crackers for a crunchy texture that complements the soup.
- Red Wine: Accompany the meal with a glass of red wine to enhance the rich flavors of the beef and barley.
Storage
To store Vegetable Beef Barley Soup, let it cool completely.
Then, refrigerate in airtight containers for up to 3-4 days.
For longer storage, freeze for up to 3 months.
Freezing
To freeze Vegetable Beef Barley Soup, let it cool completely.
Then, store in airtight containers. Label with date and freeze up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheating
When reheating Vegetable Beef Barley Soup, use a stovetop or microwave until steaming hot.
Stir occasionally. Add a splash of broth if it’s too thick to restore the desired consistency.
Final Thoughts
Vegetable Beef Barley Soup is a hearty and nutritious dish that’s perfect for any season.
The combination of tender beef, wholesome barley, and a colorful array of vegetables makes for a well-balanced meal.
For the best results, use fresh vegetables when available to enhance the flavor of the soup.
Adjust the seasoning to taste as the soup simmers. Feel free to add additional herbs or spices based on your preference.
If you prefer a thicker soup, reduce the amount of broth or increase the quantity of barley.
This soup isn’t only delicious but also easy to make, making it a great option for both weeknight dinners and weekend gatherings.
Enjoy the comforting warmth and rich flavors of this classic American dish.
Frequently Asked Questions
Can I Use Chicken Broth Instead of Beef Broth?
You can substitute chicken broth for beef broth, but it’ll alter the flavor profile. Use herbs like rosemary or thyme to complement the chicken broth. Make certain the chicken broth’s richness aligns with the beef’s intended depth.
What Can I Substitute for Barley if I’m Gluten-Free?
You can substitute quinoa for barley to maintain a similar texture while keeping it gluten-free. Quinoa absorbs flavors well, pairs nicely with beef and vegetables, and offers a nutty taste that complements the soup’s overall flavor profile.
How Can I Make This Soup in a Slow Cooker?
Use a slow cooker by browning the beef first. Add all ingredients except peas and parsley. Cook on low for 6-8 hours. Add peas in the last 30 minutes. Stir in parsley before serving.
What’s a Good Side Dish to Serve With This Soup?
Pair your soup with a crusty sourdough bread to soak up the flavors. A fresh Caesar salad complements the hearty dish, balancing textures with crisp lettuce, creamy dressing, and savory croutons for a complete, satisfying meal.
Can I Add Potatoes to This Soup Recipe?
You can definitely add potatoes to enhance the soup’s heartiness. Choose waxy potatoes for their ability to hold shape. Dice them and add alongside the beef broth for balanced flavor and a satisfying texture. Adjust seasoning accordingly.
Vegetable Beef Barley Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 1 pound beef stew meat cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 3 carrots sliced
- 2 stalks celery sliced
- 6 cups beef broth
- 1 cup barley
- 1 can diced tomatoes (14.5 ounces)
- 2 teaspoons dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 cups green beans trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 1 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add beef stew meat to the pot and brown on all sides.
- Remove the beef from the pot and set aside.
- Add onion, garlic, carrots, and celery to the pot and sauté until the vegetables are softened.
- Return the beef to the pot and add beef broth, barley, diced tomatoes, thyme, bay leaf, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to a simmer and cover.
- Cook for 45 minutes, stirring occasionally.
- Add green beans and cook for an additional 20 minutes.
- Stir in frozen peas and cook for another 5 minutes.
- Remove the pot from heat and let the soup rest for 10 minutes.
- Discard the bay leaf and stir in fresh parsley before serving.
Notes
