Hearty Beef and Barley Soup with Vegetables
Warm up your kitchen with this Hearty Beef and Barley Soup with Vegetables, a comforting classic packed with wholesome ingredients and robust flavors. Tender chunks of seared beef chuck, earthy pearl barley, and a medley of fresh vegetables—carrots, celery, potatoes, and mushrooms—create the perfect balance of texture and savoriness in every bite. Simmered to perfection in a rich beef broth with aromatic bay leaves, garlic, and thyme, this one-pot meal is as nourishing as it is satisfying. Ideal for meal prep or cozy family dinners, it comes together in under two hours and serves six hearty portions. Garnish with fresh parsley for a pop of color and serve with crusty bread to make this soul-warming soup even more irresistible. Perfect for chilly evenings or anytime you crave a wholesome, homemade soup!
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Recipe Information
Ingredients
- 1 pound beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced into rounds
- 2 medium celery stalks, sliced
- 2 medium potatoes, diced into 1/2-inch cubes
- 8 ounces button mushrooms, sliced
- 1 cup pearl barley
- 8 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium-high heat.
Season the beef cubes with a pinch of salt and pepper, and sear them in batches until browned on all sides. Transfer the beef to a plate and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the pot. Sauté the onion and garlic until softened and fragrant, about 3-4 minutes.
Add the carrots, celery, potatoes, and mushrooms to the pot. Cook for another 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the pearl barley, beef broth, bay leaves, thyme, salt, and black pepper.
Return the seared beef and its juices to the pot. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
Simmer the soup for 60-75 minutes, stirring occasionally, until the barley is tender, the beef is cooked through, and the vegetables are soft.
Discard the bay leaves and taste the soup, adjusting the seasoning with additional salt and pepper if needed.
Ladle the soup into bowls, garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
2746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.0 g | 163% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 10005 mg | 435% | |
| Total Carbohydrate | 273.6 g | 99% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 24.5 g | ||
| Protein | 143.2 g | 286% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 411 mg | 32% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 6289 mg | 134% | |
*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.
