Beef Vegetable Barley Soup (Printable)
Tender beef, wholesome barley, and fresh vegetables combine in a savory, hearty bowl.
# What You'll Need:
→ Beef
01 - 1 lb beef stew meat, cut into 1-inch cubes
02 - 1 tablespoon olive oil
→ Vegetables
03 - 1 large onion, diced
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 2 medium potatoes, peeled and diced
07 - 1 cup green beans, trimmed and cut into 1-inch pieces
08 - 1 cup frozen peas
09 - 2 cloves garlic, minced
→ Grains & Legumes
10 - 3/4 cup pearl barley, rinsed
→ Broth & Seasonings
11 - 8 cups beef broth, low sodium preferred
12 - 1 can (14.5 oz) diced tomatoes with juice
13 - 1 bay leaf
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon black pepper
17 - Salt, to taste
→ Garnish
18 - 2 tablespoons fresh parsley, chopped (optional)
# How to Make It:
01 - Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown all sides, about 5 minutes. Remove beef and set aside.
02 - In the same pot, add onion, carrots, and celery. Sauté for 4 to 5 minutes until softened. Add garlic and cook for 1 additional minute.
03 - Return beef to the pot. Add potatoes, green beans, barley, beef broth, diced tomatoes with juice, bay leaf, thyme, oregano, and black pepper. Stir well to combine.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
05 - Add frozen peas and cook uncovered for 15 to 20 minutes, until barley and vegetables are tender.
06 - Remove bay leaf. Adjust seasoning with salt as needed. Ladle into bowls and garnish with parsley if desired. Serve hot.
# Expert Suggestions:
01 -
- This soup is like a warm hug in a bowl that feels both nourishing and satisfying.
- The blend of tender beef and wholesome barley creates a comforting texture that never gets old.
02 -
- Patience makes all the difference: letting the soup simmer gently allows the flavors to meld deeply.
- Discovering that rinsing barley before cooking prevents excessive foam and keeps the broth clear changed my soup game completely.
03 -
- Brown the beef well to develop deep flavors; skipping this step makes the soup less rich.
- Simmer slowly and stir gently to keep vegetables intact and prevent the barley from getting mushy.