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–+ servings
hearty vegetable beef soup

Vegetable Beef Barley Soup

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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Resting Time 10 minutes
Total Time 1 hour 40 minutes
Course Main
Cuisine American
Servings 6 servings

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

For best results, use fresh vegetables when available to enhance the flavor of the soup. Adjust the seasoning to taste as the soup simmers, and 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.
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