Fresh Vegetable Beef Barley Soup
Warm up with a hearty bowl of Fresh Vegetable Beef Barley Soup, a comforting classic packed with nutritious ingredients and bold, savory flavors. This wholesome recipe features tender bites of stew beef, fresh garden vegetables like carrots, celery, zucchini, and green beans, and the rich texture of quick-cooking barley, all simmered to perfection in a flavorful beef broth seasoned with garlic, thyme, and a touch of parsley. Ready in just over an hour, this soup is perfect for cozy weeknight dinners or meal prep, as it reheats beautifully. Serve it hot with a slice of crusty bread for a satisfying meal that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound stew beef (cut into bite-sized pieces)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion (diced)
- 3 medium carrots (sliced)
- 2 stalks celery stalks (sliced)
- 3 cloves garlic (minced)
- 8 cups beef broth
- 14.5 ounce can diced tomatoes (canned, with juice)
- 0.75 cup quick-cooking barley
- 1 cup green beans (trimmed and cut into 1-inch pieces)
- 1 medium zucchini (diced)
- 2 tablespoons fresh parsley (chopped)
- 1 whole bay leaf
- 0.5 teaspoon dried thyme
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the stew beef pieces with salt and black pepper. Add them to the pot and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
In the same pot, add the diced onion, sliced carrots, and sliced celery. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for 1 minute, until fragrant.
Pour in the beef broth and stir in the canned diced tomatoes (with their juice). Bring the mixture to a boil.
Return the browned beef to the pot, and add the bay leaf and dried thyme. Reduce the heat to low, cover, and let simmer for 30 minutes.
Stir in the quick-cooking barley, green beans, zucchini, and parsley. Allow the soup to simmer uncovered for another 15-20 minutes, or until the barley is tender and the vegetables are cooked through.
Remove and discard the bay leaf.
Taste the soup and adjust seasoning with additional salt and black pepper if needed.
Serve hot, garnished with extra fresh parsley if desired.
Nutrition Facts
Calories |
2236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.2 g | 162% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 10234 mg | 445% | |
| Total Carbohydrate | 160.1 g | 58% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 33.3 g | ||
| Protein | 133.6 g | 267% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 483 mg | 37% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 4991 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
