Beef & Barley Vegetable Soup
This hearty Beef & Barley Vegetable Soup is loaded with tender beef, nutty barley, and colorful veggies in a savory broth. It's a comforting, nutritious one-pot meal perfect for chilly nights or easy meal prep.
Ingredients
- 1 lb beef stew meat cut into bite-size pieces
- 1 tbsp olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 2 carrots sliced
- 2 celery stalks sliced
- 1 cup pearl barley rinsed
- 1 can 14.5 oz diced tomatoes
- 6 cups beef broth
- 2 cups frozen mixed vegetables peas, corn, green beans
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- 1 bay leaf optional
- ½ tsp dried thyme optional
Instructions
- In a large pot, heat olive oil over medium-high heat. Brown the beef on all sides.
- Add diced onion and garlic; sauté for 2–3 minutes until fragrant.
- Stir in carrots, celery, and pearl barley; cook for another 2 minutes.
- Add diced tomatoes and beef broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 50–60 minutes or until beef is tender and barley is cooked.
- Add frozen mixed vegetables and simmer for 10 more minutes.
- Season with salt, pepper, and herbs to taste. Remove bay leaf before serving.
- Serve warm and enjoy!
Notes
Use chuck roast for extra tender beef.
Add a splash of Worcestershire sauce for deeper flavor.
Leftovers taste even better the next day!
To make it gluten-free, substitute barley with cooked rice or quinoa.