Here’s a hearty, comforting Beef Barley Vegetable Soup — rich, filling, and perfect for cold days.
🥣 Beef Barley Vegetable Soup
Ingredients
- 1 lb beef stew meat (cut into small cubes)
- Salt & black pepper (to taste)
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 cup mushrooms, sliced (optional)
- 1 can (14.5 oz) diced tomatoes (with juice)
- 6 cups beef broth
- ¾ cup pearl barley (uncooked)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 cup frozen green beans or peas
- 1 tablespoon Worcestershire sauce
- Fresh parsley (for garnish)
Instructions
1️⃣ Brown the Beef
- Season beef with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Brown beef on all sides (about 5–7 minutes).
- Remove and set aside.
2️⃣ Sauté the Vegetables
In the same pot:
- Add onion, carrots, celery, and mushrooms.
- Cook 4–5 minutes until softened.
- Stir in garlic and cook 30 seconds.
3️⃣ Simmer the Soup
- Return beef to the pot.
- Add diced tomatoes, beef broth, barley, thyme, oregano, bay leaf, and Worcestershire sauce.
- Bring to a boil.
- Reduce heat, cover, and simmer for 45–60 minutes, until beef and barley are tender.
4️⃣ Finish
- Stir in green beans or peas.
- Simmer another 5–10 minutes.
- Remove bay leaf.
- Adjust salt and pepper to taste.
🍽 Serve With:
- Crusty bread
- Side salad
- Cornbread
💡 Tips
- For thicker soup: add extra barley.
- For thinner soup: add more broth.
- It tastes even better the next day!
- Freezes well for up to 3 months.
If you’d like, I can also give you:
- A slow cooker version
- An Instant Pot version
- Or a low-carb version (no barley)
