Vegetable Beef Barley Soup
Warm up with the hearty and wholesome flavors of Vegetable Beef Barley Soup, a comfort food classic packed with tender beef, pearl barley, and vibrant vegetables. This one-pot recipe combines seared beef stew meat, sautéed aromatics, and nutrient-rich ingredients like carrots, celery, potatoes, and green beans, all simmered to perfection in a savory beef broth. A touch of thyme, parsley, and a bay leaf infuses the soup with cozy, herbaceous notes, while pearl barley adds a satisfying, chewy texture. Serve this nutrient-packed soup with crusty bread for a satisfying, filling meal the whole family will adore. Perfect for meal prep or a cold-weather dinner, this soup is an easy way to enjoy a nutritious, homestyle dish.
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Recipe Information
Ingredients
- 1 pound beef stew meat
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, peeled and sliced
- 2 pieces celery stalks, diced
- 3 cloves garlic cloves, minced
- 6 cups beef broth
- 2 cups water
- 0.75 cup pearl barley, rinsed
- 1 14.5-ounce can diced tomatoes, with juices
- 2 medium potatoes, peeled and cubed
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 0.5 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 piece bay leaf
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
Instructions
Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat.
Add half of the beef stew meat and sear until browned on all sides, about 5 minutes. Remove the beef from the pot and set aside. Repeat with the remaining beef, using the second tablespoon of olive oil.
Lower the heat to medium and add the diced onion, carrots, and celery to the pot. Sauté for 5–7 minutes until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Return the seared beef to the pot and pour in the beef broth and water. Stir to combine.
Add the rinsed pearl barley, diced tomatoes (with their juices), potatoes, green beans, thyme, parsley, bay leaf, salt, and pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the pot with a lid, and let the soup simmer for 60–70 minutes, stirring occasionally, until the beef is tender and the barley is cooked through.
Stir in the frozen peas during the last 5 minutes of cooking.
Taste the soup and adjust the seasoning with additional salt or pepper, if needed.
Remove and discard the bay leaf before serving.
Serve the soup hot with crusty bread or crackers on the side, if desired.
Nutrition Facts
Calories |
375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1468 mg | 64% | |
| Total Carbohydrate | 28.9 g | 10% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 7.2 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 992 mg | 21% | |
*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.
