Beef Vegetable Barley Soup (Printable)
Nourishing blend of beef, barley, and fresh vegetables simmered in a savory broth for a comforting meal.
# What You'll Need:
→ Beef
01 - 1 lb beef stew meat, cut into 1-inch cubes
02 - 1 tbsp 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 tsp dried thyme
15 - 1 tsp dried oregano
16 - 1/2 tsp black pepper
17 - Salt, to taste
→ Garnish
18 - 2 tbsp fresh parsley, chopped (optional)
# How-to Steps:
01 - Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides for about 5 minutes. Remove beef and set aside.
02 - In the same pot, add diced onion, carrots, and celery. Cook for 4 to 5 minutes until softened. Add minced garlic and cook for an additional minute.
03 - Return beef to the pot. Add diced potatoes, green beans, barley, beef broth, diced tomatoes with juice, bay leaf, thyme, oregano, and black pepper. Stir thoroughly.
04 - Bring to a boil then reduce heat to low. Cover and simmer gently for 1 hour, stirring occasionally.
05 - Stir in frozen peas and cook uncovered for 15 to 20 minutes until barley and vegetables are tender.
06 - Remove the bay leaf. Taste and adjust seasoning with salt as needed. Serve hot garnished with chopped parsley if desired.
# Expert Pointers:
01 -
- This soup packs a delicious blend of tender beef and wholesome veggies that feels like a warm hug in a bowl
- Using barley adds a wonderfully nutty texture that turns it into a satisfying meal that sticks with you
02 -
- Don’t rush the browning of the beef—it’s what makes the broth deeply savory and takes the soup from good to unforgettable
- Adding the frozen peas at the very end keeps their texture intact and the flavors bright, avoiding a mushy finish
03 -
- Brown the meat in batches to avoid steaming it and ensure a deep rich flavor
- Rinsing barley removes excess starch and prevents the soup from becoming too thick or gummy