Vegetable Beef Soup Recipe With Barley for Hearty Meals

When the days get chilly and you crave a comforting, hearty meal, nothing hits the spot quite like a warm bowl of vegetable beef soup with barley. This classic recipe combines tender chunks of beef, wholesome barley, and a vibrant mix of fresh vegetables simmered to perfection in a rich, flavorful broth.

Not only does this soup delight your taste buds, but it also packs a nutritious punch that will keep you satisfied and energized. Whether you’re planning a cozy family dinner or meal prepping for the week, this soup is a versatile, crowd-pleasing option that’s easy to prepare and endlessly delicious.

In this blog post, we’ll dive into a detailed recipe for vegetable beef soup with barley, sharing tips that ensure your soup turns out perfectly every time. Plus, we’ll explore variations that let you customize it to your liking.

Ready to cozy up with a bowl of this classic comfort food? Let’s get cooking!

Why You’ll Love This Recipe

This vegetable beef soup with barley is a perfect blend of flavors and textures that make it both nourishing and delicious.

• Hearty and Filling: The combination of tender beef and chewy barley creates a satisfying meal that keeps you full longer.
• Nutritious and Balanced: Packed with colorful vegetables like carrots, celery, and tomatoes, this soup offers a great source of vitamins and fiber.
• Easy to Make: With straightforward steps and common ingredients, even beginner cooks can pull off this comforting dish.
• Versatile: You can easily swap veggies or add spices to suit your taste preferences, making it a recipe that never gets boring.
• Perfect for Meal Prep: It stores well in the fridge and freezes beautifully, so you can enjoy homemade soup anytime.

Ingredients

• 1 lb beef stew meat, cut into bite-sized cubes
• 1 cup pearl barley, rinsed
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 large carrots, peeled and sliced
• 2 stalks celery, sliced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14.5 oz) diced tomatoes
• 6 cups beef broth (preferably low sodium)
• 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 and sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Ladle for serving
• Soup bowls

Instructions

1. Prepare the beef: Season the beef cubes generously with salt and black pepper. Heat the olive oil in your pot over medium-high heat. Add the beef in batches, browning on all sides for about 5 minutes per batch. Remove the browned beef and set aside.
2. Sauté the aromatics: In the same pot, reduce the heat to medium. Add the diced onion and sauté until translucent, about 4-5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
3. Add the vegetables: Stir in the sliced carrots, celery, and green beans. Cook for 3-4 minutes to start softening the veggies.
4. Return the beef and add liquids: Add the browned beef back into the pot along with the rinsed barley, canned diced tomatoes (with juices), and beef broth.
5. Season the soup: Add the dried thyme, rosemary, and bay leaves. Stir everything together well. Bring the soup to a boil, then reduce the heat to low and cover the pot.
6. Simmer: Let the soup simmer gently for about 1 to 1.5 hours, or until the beef is tender and barley is cooked through. Stir occasionally and check the liquid level, adding more broth or water if needed.
7. Adjust seasoning: Remove the bay leaves, then taste the soup and adjust salt and pepper as desired.
8. Serve: Ladle the soup into bowls and garnish with fresh chopped parsley for a burst of color and freshness.

Tips & Variations

For a richer flavor, sear the beef well and don’t skip browning the onions.

• Vegetable swaps: Feel free to add diced potatoes, parsnips, or peas for extra texture and flavor.
• Barley alternatives: If you prefer, substitute barley with brown rice or farro for a slightly different chew.
• Slow cooker option: After browning beef and sautéing aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours.
• Spice it up: Add a pinch of red pepper flakes or a dash of smoked paprika for a smoky kick.
• Make it gluten-free: Replace barley with quinoa or rice to make the soup gluten-free.

Nutrition Facts

Serving Suggestions

This vegetable beef soup with barley is a complete meal on its own, but here are a few ideas to elevate your dining experience:

• Serve with a slice of crusty whole-grain bread or garlic bread to soak up the flavorful broth.
• Add a dollop of sour cream or Greek yogurt for creaminess and tang.
• Pair with a fresh green salad dressed with a simple vinaigrette for a refreshing contrast.
• For a heartier meal, serve alongside mashed potatoes or buttered egg noodles.

Conclusion

Vegetable beef soup with barley is a timeless classic that offers warmth, nutrition, and comfort in every bowl. This recipe strikes a wonderful balance between tender meat, wholesome grains, and fresh vegetables, making it both satisfying and nourishing.

The best part? It’s incredibly adaptable, letting you tailor it to your family’s preferences or what you have on hand.

Whether you’re cozying up on a cold evening or meal-prepping for busy weekdays, this soup is a reliable go-to that never disappoints.

Don’t forget to explore more hearty and wholesome recipes like 15 Bean Soup Slow Cooker Recipe Vegetarian and Delicious for a plant-based twist or check out Cheap Vegetarian Recipes For Families Everyone Will Love to add variety to your meal plan.

For those who love grains in their dishes, Ancient Grains Vegetarian Recipes for Healthy Delicious Meals offers plenty of inspiration. Happy cooking and stay cozy!

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