Hearty Beef and Barley Vegetable Soup (Printable)

A robust, comforting soup featuring tender beef, wholesome barley, and a medley of fresh vegetables.

# What You'll Need:

→ Meats

01 - 1 lb beef stew meat, cut into 1-inch cubes

→ Grains

02 - 3/4 cup pearl barley, rinsed

→ Vegetables

03 - 2 tbsp olive oil
04 - 1 large onion, diced
05 - 2 cloves garlic, minced
06 - 3 carrots, peeled and sliced
07 - 2 celery stalks, sliced
08 - 1 large potato, peeled and diced
09 - 1 cup green beans, chopped
10 - 1 cup frozen or fresh peas
11 - 1 can (14.5 oz) diced tomatoes, with juice

→ Liquids

12 - 8 cups beef broth
13 - 1 cup water

→ Seasonings

14 - 2 bay leaves
15 - 1 tsp dried thyme
16 - 1 tsp dried parsley
17 - 1/2 tsp black pepper
18 - 1 tsp salt, or to taste

# How to Make It:

01 - Heat olive oil in a large pot over medium-high heat. Add beef and brown on all sides for about 5 minutes. Remove beef and set aside.
02 - In the same pot, add onion and garlic. Sauté until softened, about 3 minutes.
03 - Stir in carrots, celery, potato, and green beans. Cook for another 3 minutes.
04 - Return beef to the pot. Add barley, diced tomatoes with juice, beef broth, water, bay leaves, thyme, parsley, pepper, and salt.
05 - Bring to a boil. Reduce heat to low, cover, and simmer for 1 hour 15 minutes, stirring occasionally.
06 - Add peas and continue simmering uncovered for 15-20 minutes, until barley and vegetables are tender.
07 - Remove bay leaves and adjust seasoning if needed. Ladle into bowls and serve hot.

# Expert Advice:

01 -
  • The barley absorbs all the beefy goodness while still maintaining a slight chew that makes every spoonful satisfying in a way store-bought soup never achieves.
  • You can prep everything in a single pot which means more time enjoying your evening and less time scrubbing dishes.
02 -
  • Never salt this soup fully at the beginning, as the broth reduces and concentrates during cooking, and I once made the mistake of a too-salty soup that couldnt be saved.
  • The soup thickens considerably overnight in the refrigerator as the barley continues to absorb liquid, so you may need to add more broth when reheating leftovers.
03 -
  • Brown your beef in batches rather than all at once, giving each piece enough space to caramelize properly without steaming in its own juices.
  • If you prefer a thicker soup, mash some of the potatoes against the side of the pot during the final 15 minutes of cooking instead of adding flour or cornstarch.

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