Vegetable Beef and Barley Soup
Warm up your soul with a hearty bowl of Vegetable Beef and Barley Soup, the ultimate comfort food that brings together tender chunks of stewing beef, a colorful medley of vegetables, and the nutty goodness of pearl barley. Slow-simmered in a rich beef broth infused with garlic, thyme, and bay leaves, this wholesome soup boasts layers of savory flavor perfect for colder days or a satisfying weeknight meal. Loaded with nutritious ingredients like carrots, celery, potatoes, and peas, it’s a one-pot wonder that’s both nourishing and delicious. Ready in just over 90 minutes, this classic recipe serves six and makes for excellent leftovers. Top with fresh parsley for a burst of brightness and serve it steaming hot with crusty bread on the side. This Vegetable Beef and Barley Soup is a timeless dish that’s as hearty as it is healthy—perfect for cozying up with your family or impressing guests with comfort food done right.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound stewing beef, cut into bite-sized pieces
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 stalks celery stalks, diced
- 3 medium carrots, diced
- 1 large potato, peeled and diced
- 1 14.5-ounce can diced tomatoes (with juices)
- 8 cups beef broth
- 0.75 cup pearl barley
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 1 cup frozen peas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the stewing beef and sear it on all sides until browned. Remove the beef and set aside.
In the same pot, add the diced onion and cook for 2-3 minutes until softened.
Add the minced garlic, celery, and carrots, and cook for another 5 minutes, stirring occasionally.
Return the beef to the pot along with the diced potato and canned tomatoes (with their juices).
Pour in the beef broth and stir in the barley, bay leaves, and dried thyme.
Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and let it simmer for 1 hour, stirring occasionally.
After 1 hour, add the frozen peas, salt, and black pepper. Simmer for an additional 15-20 minutes, or until the barley is tender and the soup has thickened to your liking.
Remove the bay leaves and adjust seasoning if needed.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1734 mg | 75% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.9 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 927 mg | 20% | |
*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.
