Beef Barley Vegetable Soup (Print View)

Tender beef and barley simmered with carrots, celery, and herbs for a classic, nourishing main dish.

# Components:

→ Meats

01 - 1.1 lbs beef chuck or stewing beef, cut into ½-inch cubes

→ Vegetables

02 - 2 tbsp 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 - ½ cup pearl barley, rinsed

→ Liquids

10 - 6 cups beef broth
11 - 1 can (14.5 oz) diced tomatoes, with juice
12 - 1 cup water

→ Spices & Seasonings

13 - 2 bay leaves
14 - 1 tsp dried thyme
15 - ½ tsp dried rosemary
16 - 1 tsp salt (adjust to taste)
17 - ½ tsp freshly ground black pepper

→ Fresh Herbs

18 - 2 tbsp fresh parsley, chopped (for garnish)

# Directions:

01 - Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides for approximately 5 minutes. Remove the browned beef and set aside.
02 - In the same pot, add diced onion, sliced carrots, sliced celery, and optional sliced mushrooms. Sauté for 5 minutes until the vegetables begin to soften.
03 - Incorporate the minced garlic and cook for 1 minute, stirring continuously.
04 - Return the seared beef to the pot. Add the rinsed pearl barley, diced tomatoes with their juice, beef broth, water, bay leaves, dried thyme, dried rosemary, salt, and freshly ground black pepper. Include the diced potato if using.
05 - Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1½ hours, stirring periodically, until both the beef and barley are tender.
06 - Remove and discard the bay leaves. Adjust the salt and pepper to your preference.
07 - Ladle the hot soup into bowls and garnish with freshly chopped parsley.

# Expert Advice:

01 -
  • Ready in just 2 hours with minimal hands on time
  • Uses affordable cuts of beef that become incredibly tender
  • Packed with vegetables and whole grains for a complete meal
  • Tastes even better the next day
02 -
  • Excellent source of protein with 25g per serving
  • Can be made ahead and refrigerated for up to 4 days
  • Freezes beautifully for up to 3 months
  • Perfect one pot meal that requires minimal cleanup
03 -
  • For maximum flavor development, brown the beef in small batches rather than all at once. Overcrowding the pan causes the meat to steam rather than sear.
  • The soup will thicken considerably as it sits due to the barley absorbing liquid. If making ahead, consider adding the barley later in the cooking process or storing it separately and combining when reheating.
  • For an extra layer of flavor, deglaze the pan with a splash of red wine after browning the meat and before adding the vegetables.

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