When the weather cools down or you simply crave something warm and nourishing, few dishes rival the timeless comfort of a beef barley vegetable soup. This rustic, one-pot wonder balances tender beef, wholesome vegetables, and nutty barley in a rich broth, creating a meal that feels like a hug in a bowl. The beauty of this recipe lies in its simplicity—it uses everyday ingredients and brings out their best through slow simmering.
Why Beef Barley Soup?
Barley is an ancient grain known for its nutty flavor, chewy texture, and high fiber content. When combined with beef and a variety of vegetables, it transforms a humble soup into a hearty, nutrient-rich meal. It’s also a fantastic way to stretch a small amount of beef into multiple servings, making it budget-friendly without compromising on taste.
Ingredients You’ll Need
-
1 lb beef stew meat (chuck roast or round, cut into bite-sized cubes)
-
1 tbsp olive oil
-
1 medium onion, chopped
-
2 garlic cloves, minced
-
3 carrots, sliced
-
2 celery stalks, chopped
-
1 cup mushrooms, sliced (optional but adds depth)
-
1 can (14 oz) diced tomatoes
-
6 cups beef broth (low-sodium recommended)
-
2/3 cup pearl barley
-
1 tsp dried thyme
-
1 bay leaf
-
Salt and black pepper, to taste
-
2 cups green beans or peas (added near the end for freshness)
-
Fresh parsley, chopped (for garnish)
Step-by-Step Method
