Beef Barley Vegetable Soup (Print Version)
Tender beef and barley with fresh vegetables simmer in savory broth for a warming, flavorful soup.
# Components:
→ Meats
01 - 1.1 lbs beef chuck or stewing beef, cut into 1/2-inch cubes
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 garlic cloves, minced
07 - 1 cup mushrooms, sliced (optional)
08 - 1 medium potato, peeled and diced (optional)
→ Grains
09 - 1/2 cup pearl barley, rinsed
→ Liquids
10 - 6 cups beef broth
11 - 1 can diced tomatoes with juice (about 14 oz)
12 - 1 cup water
→ Spices & Seasonings
13 - 2 bay leaves
14 - 1 teaspoon dried thyme
15 - 1/2 teaspoon dried rosemary
16 - 1 teaspoon salt, or to taste
17 - 1/2 teaspoon freshly ground black pepper
→ Fresh Herbs
18 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Heat olive oil in a large soup pot over medium-high heat. Add beef cubes and brown on all sides for approximately 5 minutes. Remove the beef and set aside.
02 - In the same pot, add onion, carrots, celery, and mushrooms if using. Sauté for 5 minutes until vegetables begin to soften.
03 - Add minced garlic and cook for 1 minute, stirring frequently to prevent burning.
04 - Return browned beef to the pot. Add rinsed barley, diced tomatoes with juice, beef broth, water, bay leaves, thyme, rosemary, salt, and pepper. Stir in diced potato if including.
05 - Bring mixture to a boil. Reduce heat to low, cover, and simmer for 1 hour 30 minutes. Stir occasionally until beef and barley are tender.
06 - Remove bay leaves and adjust seasoning as desired. Serve hot, garnished with fresh chopped parsley.
# Expert Advice:
01 -
- Hearty and satisfying main dish
- Perfect for meal prep and tastes even better the next day
02 -
- This soup improves in flavor when made ahead and reheated.
- If using store bought broth check labels for gluten or allergens.
03 -
- Use a mix of beef and veal for a deeper flavor.
- Omit potato for a lower carb soup.