Campbell’s Veg Beef Barley Soup Recipe Made Easy

When it comes to comforting, hearty soups that warm you from the inside out, Campbell’s Veg Beef Barley Soup is a timeless classic. This soup perfectly balances tender beef, wholesome barley, and a medley of fresh vegetables simmered in a savory broth.

Whether you’re enjoying a chilly autumn evening or need a filling lunch, this recipe delivers satisfying flavors and nourishing ingredients in every spoonful.

What makes this soup so special is its combination of textures and nutrition — the chewy barley adds a delightful bite, while the vegetables keep it fresh and vibrant. Plus, it’s incredibly easy to prepare, making it a go-to recipe for busy weeknights or meal prepping.

In this post, I’ll guide you step-by-step through making this delicious soup from scratch, including handy tips and serving suggestions to customize it your way.

Why You’ll Love This Recipe

Campbell’s Veg Beef Barley Soup is a comforting meal that brings together the wholesome goodness of vegetables, protein-packed beef, and the nutty texture of barley. It’s perfect for anyone craving a hearty, nutritious soup without spending hours in the kitchen.

This recipe is:

• Nutritious: Loaded with vitamins from fresh vegetables and fiber-rich barley.
• Hearty and Filling: The tender beef and barley create a satisfying meal in one bowl.
• Easy to Make: Simple ingredients and straightforward steps suitable for beginners.
• Versatile: Easily customize with your favorite vegetables or spices.

If you enjoy this recipe, you might also love my Instant Pot Rabbit Recipe or the flavorful Lamb Tenderloin Recipes for more hearty protein ideas.

Ingredients

• 1 lb beef stew meat, cut into bite-sized pieces
• 1 cup pearl barley, rinsed
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup frozen peas
• 1 cup green beans, chopped
• 6 cups beef broth (low sodium preferred)
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board
• Sharp chef’s knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Ladle for serving
• Soup bowls for serving

Instructions

1. Prep the beef: Pat the beef stew meat dry with paper towels to ensure proper browning. Season with salt and pepper.
2. Brown the beef: Heat olive oil in your large pot over medium-high heat. Add the beef in batches to avoid overcrowding, browning all sides until nicely caramelized. Remove beef and set aside.
3. Sauté the aromatics: In the same pot, add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables soften. Add the minced garlic and cook for another 1 minute until fragrant.
4. Add the liquids and seasoning: Return the browned beef to the pot. Pour in the beef broth and canned diced tomatoes with their juices. Stir in the thyme, rosemary, and bay leaves. Bring to a boil.
5. Simmer and add barley: Once boiling, reduce heat to low and add the rinsed barley. Cover and simmer gently for 45 minutes, stirring occasionally, until the beef and barley are tender.
6. Add green beans and peas: Add the frozen peas and chopped green beans. Simmer uncovered for an additional 10-15 minutes until the vegetables are heated through but still vibrant.
7. Adjust seasoning: Remove bay leaves. Taste the soup and adjust salt and pepper as needed.
8. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley for a lovely color and fresh flavor boost.

Tips & Variations

For an even richer soup, try browning the beef in butter instead of olive oil.

Feel free to swap barley for pearl couscous or brown rice if you prefer different grains. You can also add mushrooms or diced potatoes to increase the heartiness.

If you want a quicker version, use pre-cooked beef or leftover roast beef and reduce the simmering time accordingly. For a vegetarian twist, omit the beef and replace beef broth with vegetable broth, adding extra beans or lentils for protein.

Adding a splash of Worcestershire sauce or a teaspoon of smoked paprika can deepen the soup’s flavor. Don’t forget to serve with crusty bread for dipping!

Nutrition Facts

Serving Suggestions

This soup shines as a standalone meal, but you can elevate your dining experience with a few simple sides.

• Crusty bread or garlic bread to soak up every flavorful drop.
• Simple green salad with a light vinaigrette for a refreshing contrast.
• Cheese toasties or grilled cheese sandwiches for extra indulgence.

For a cozy winter dinner, pair it with a warm apple cider or a robust red wine. Interested in other savory dishes?

Check out the Halibut Dip Recipe for a tasty appetizer or the Horse Cough Syrup Recipe to boost wellness naturally.

Conclusion

Campbell’s Veg Beef Barley Soup is a nourishing, flavorful recipe that brings warmth and comfort to your table. Its hearty combination of tender beef, wholesome barley, and fresh vegetables makes it a well-rounded meal perfect for any time of year.

This soup is simple enough for weeknight cooking but satisfying enough to impress family and friends.

With its easy preparation steps and flexible ingredient options, you can tailor this soup to your taste and dietary needs. Whether you’re a lifelong fan of Campbell’s soups or discovering this classic for the first time, making it from scratch offers a delicious, wholesome alternative.

Give this recipe a try and enjoy the cozy satisfaction of homemade soup!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Campbell’s Veg Beef Barley Soup”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and comforting soup combining tender beef, vegetables, and barley in a savory broth. Perfect for a nutritious meal any time of year.”, “prepTime”: “PT15M”, “cookTime”: “PT1H”, “totalTime”: “PT1H15M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 lb beef stew meat, cut into cubes”, “1 cup pearl barley”, “1 cup diced carrots”, “1 cup diced celery”, “1 cup diced onions”, “2 cloves garlic, minced”, “6 cups beef broth”, “1 can (14.5 oz) diced tomatoes, undrained”, “1 tsp dried thyme”, “1 tsp dried rosemary”, “Salt and pepper to taste”, “2 tbsp olive oil”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add beef cubes and brown on all sides.”}, {“@type”: “HowToStep”, “text”: “Add onions, carrots, celery, and garlic; cook until softened.”}, {“@type”: “HowToStep”, “text”: “Stir in barley, beef broth, diced tomatoes, thyme, and rosemary.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil, then reduce heat and simmer for 45 minutes.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper to taste before serving.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “28 g”, “fatContent”: “12 g”, “carbohydrateContent”: “28 g”}}