“Beef Barley Vegetable Soup”

Now that fall is here, it’s time to break out the soup pot. So on one of those crisp Saturday or Sunday afternoons when you’re deciding what to fix for dinner, try my Beef Barley Vegetable Soup to warm you up. For me, soup always does the trick. It was a cool Sunday afternoon when I came up with this recipe. I would have to say it was perfect timing for making this recipe.

The best part of making soup is how great it tastes the next day. And did I mention how well soup freezes. Place in serving size containers in your freezer for a weeknight ready-made meal which will be a blessing in disguise when needing something quick for dinner. My husband is a soup lover and pretty much will eat any kind. So I think I’ve got dinner made in the shade.

Beef Barley Vegetable Soup

Beef Barley Vegetable Soup
Beef Barley Vegetable Soup – Simmering Goodness!

This heart-warming soup is made with small chunks of beef, leeks, carrots, onion, celery, tomatoes, and garlic. Now add in fresh thyme and bay leaves for a warm earthy flavor. Stir in beef broth and let the soup just simmer to meld all flavors. I cooked medium-size or pearled barley on the stove, drained with slotted spoon and then added barley to soup. Let the soup simmer a little longer.  Yummy for your tummy! is all I can say.

Beef Barley Vegetable Soup
Soup’s On! – Beef Barley Vegetable Soup

Beef Barley Vegetable Soup

Don’t let a weekend go by without making a big pot of this fabulous soup. It’s wonderfully delicious. Share your favorite recipe for a hearty beef vegetable soup.

Beef Barley Vegetable Soup

1 T. Olive oil

2 pounds beef chuck stew meat, cut into small cubes

1 t. kosher salt

1/2 t. black pepper

2 leeks, white and green parts, cleaned and chopped

4 large carrots, diced

1 large yellow onion, chopped

2 stalks celery, diced

2 garlic cloves, minced

4 fresh thyme sprigs, tied together with kitchen twine

3 bay leaves

10 cups prepared beef broth

1 – 28 oz. can San Marzano diced tomatoes, undrained

1 t. granulated sugar

1 t. kosher salt

1 t. black pepper

1 cup medium-size or pearled barley

Additional salt and pepper to taste

In an 8 quart stock pot, heat Olive oil over medium-high heat. Sprinkle beef with salt and pepper and add beef in small batches, stirring occasionally to brown all over. Remove browned beef to waiting bowl and continue to brown beef, then set all beef aside.

Add leeks, carrots, onion, celery and garlic to oil left in pot. Cook, stirring occasionally, about 10 minutes or until all vegetables start to brown.

Stir in thyme and bay leaves. Return beef to pot along with broth, diced tomatoes, sugar, 1 t. salt and 1 t. pepper. Bring soup to boil, lower heat, cover and simmer for about 1 1/2-2 hours or until beef is tender. Discard thyme and bay leaves.

Meanwhile in a medium saucepan, bring 4 cups water to boil, add barley. Reduce to simmer and cook uncovered for 30 minutes. Drain and add barley to soup; cook an additional 20 minutes until barley is tender. Adjust salt and pepper to taste. Serve with crusty bread. Delicious and hearty!

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Michelle Heyden Written by: