Vegetable Beef Barley Soup is a comforting, hearty dish that’s perfect for chilly days. With tender chunks of beef, wholesome barley, and a colorful mix of vegetables, this soup offers a delicious balance of textures and flavors. The beef and vegetables simmer together, infusing the broth with rich, savory flavors that make each spoonful incredibly satisfying. Barley adds a chewy, nutty element, along with extra fiber, making this meal as nourishing as it is tasty. Serve it with crusty bread for a perfect cold-weather meal that will warm you from the inside out.
Ingredients
- 1 lb beef stew meat, cubed
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 large potato, diced
- 1 cup mushrooms, sliced
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 1 cup water
- 1 cup pearl barley, rinsed
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Beef: In a large pot, heat olive oil over medium-high heat. Add the cubed beef, season with salt and pepper, and brown on all sides. Remove beef from the pot and set aside.
- Sauté the Aromatics and Vegetables: In the same pot, add a bit more oil if needed, then sauté the onions, garlic, carrots, and celery until they’re softened, about 5 minutes.
- Add Remaining Ingredients: Add the browned beef back to the pot. Stir in the potatoes, mushrooms, tomatoes, beef broth, water, barley, thyme, and bay leaf.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 1 to 1.5 hours, or until the beef is tender and the barley is fully cooked.
- Season and Serve: Adjust the seasoning with salt and pepper to taste. Remove the bay leaf. Ladle into bowls, garnish with fresh parsley, and serve hot.
Enjoy your warm, nourishing bowl of Vegetable Beef Barley Soup!
