Hearty Beef & Barley Soup with Veggies for Ultimate Comfort

There’s something truly magical about a bowl of stew simmering on the stove, especially as the leaves turn golden and the air fills with that crisp autumn chill. Growing up, my grandma would whip up her famous Beef and Barley Soup with Vegetables every Sunday afternoon, filling the house with its rich, savory aroma. The comforting smell on a cold day acted like a warm hug, drawing us all into the kitchen, eager to gather around the table. Now, I make it for my family, and every spoonful brings me back to those cozy Sundays. This recipe brings the same heartwarming goodness to my home, and I can’t wait to share it with you!

The Beef and Barley Soup with Vegetables is not just any soup; it’s a bowl of love and comfort. It’s hearty enough to fill you up, yet light enough to keep you from feeling sluggish. Perfect for a weeknight dinner or for special occasions, this dish will quickly become a cherished staple in your home too.

Why You’ll Love This Recipe

• Easy weeknight dinner that’s ready in under an hour.
• Budget-friendly and fills hungry bellies.
• Comforting flavors that warm the soul.
• Nutritious, packed with veggies and whole grains.
• Versatile – customize with your favorite veggies or spices!

Ingredients

Let’s gather up what you’ll need to create this warm, cozy dish!

• 1 pound of beef chuck, cut into 1-inch chunks (you can also use stew meat)
• 1 cup of barley (pearl barley works best)
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves fresh garlic, minced (fresh adds more punch than powdered)
• 3 carrots, sliced
• 2 stalks celery, diced
• 1 bell pepper, chopped (any color you love)
• 1 can (14.5 oz) diced tomatoes, undrained
• 6 cups beef broth (homemade is best, but store-bought works too)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish (optional, but it adds a lovely look and flavor)

Step-by-Step Instructions

Ready to make some kitchen magic? Let’s get cooking!

1. Sear the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef chunks, searing them until browned on all sides—about 5-7 minutes. This will create a delicious crust and enhance the flavors!
2. Add the Vegetables: Toss in the onion, garlic, carrots, celery, and bell pepper into the pot. Stir to combine and cook for about 3-4 minutes, allowing the veggies to soften a bit. Your kitchen will start smelling heavenly!
3. Mix in the Tomatoes and Spices: Add in the canned tomatoes (juice and all), thyme, and rosemary. Give it a good stir to mix everything together, and let it cook for another minute to let the flavors meld.
4. Pour in the Broth: Now, it’s time to add the beef broth. Scrape the bottom of the pot to deglaze and gather all those flavorful bits. Bring this delightful mix to a gentle boil.
5. Add the Barley: Once boiling, stir in the barley and bring everything back to a simmer. Reduce the heat to low, cover, and let it cook for about 30-35 minutes. This is when the barley will soften and absorb all those delicious flavors!
6. Season to Taste: After cooking, taste your soup and add salt and pepper as needed. You can also add a splash of Worcestershire sauce for an extra flavor boost if you’d like!
7. Garnish and Serve: Ladle the soup into bowls and sprinkle with fresh parsley for a pop of color. Serve hot, and watch it disappear!

Pro Tips & Variations

This soup is delightful as is, but let’s have some fun with it! Here are a few playful twists to make it your own:

• Spice it Up: Add a dash of cayenne pepper for some heat, or a bit of smoked paprika for a subtle, smoky flavor.
• Veggie Lovers Delight: Feel free to toss in any other vegetables you have on hand! Zucchini, green beans, or even spinach would be wonderful additions.
• Make it Lighter: Swap the beef for shredded chicken or turkey for a lighter version. Just adjust the cook time accordingly!
• Herbaceous Twist: Try different herbs like oregano or basil to change the aroma and flavor profile of the soup.

Serving Suggestions

Picture this: a steaming bowl of Beef and Barley Soup with Vegetables, a warm piece of crusty bread on the side, and perhaps a fresh garden salad drizzled with vinaigrette. It’s the perfect cozy meal! I also love pairing it with a rich, dark coffee or an herbal tea, making it a lovely way to finish the day. You can even top it off with some grated Parmesan or a dollop of sour cream for extra creaminess. Yum!

Storage Tips

Made a big batch? Lucky you! Beef and Barley Soup stores wonderfully. Here’s how to keep it fresh:

• Refrigeration: Allow the soup to cool before transferring it to an airtight container. It’ll last in the fridge for about 3-4 days.
• Freezing: This soup freezes beautifully! Pour it into freezer-safe bags or containers, and it’ll keep well for up to 3 months. Just make sure to leave some space in the container, as the soup will expand as it freezes.
• Reheating: To reheat, thaw overnight in the fridge if frozen, and then heat gently on the stove over low heat. Add a splash of broth or water to loosen it up if it thickens too much!

FAQs

Can I use a different grain instead of barley?

Absolutely! You can substitute with quinoa, farro, or even rice. Just keep an eye on the cooking time, as different grains have varying cooking durations.

What type of beef is best for this soup?

Beef chuck is fantastic as it becomes tender and flavorful after simmering. You can also use stew meat or even brisket if you prefer!

Can I make this soup in a slow cooker?

Yes! Sear the beef and sauté the veggies first, then transfer everything to your slow cooker with the broth and barley. Cook on low for 6-8 hours or high for about 4 hours until the beef is fork-tender.

Is this soup gluten-free?

Barley contains gluten, but you can easily make this gluten-free by swapping it out for a gluten-free grain or omitting it altogether and adding more vegetables!

How can I make this soup vegetarian?

You can make a beautiful vegetarian version by omitting the beef and using vegetable broth. Swap the beef with hearty vegetables like mushrooms or lentils for added protein!

Conclusion

Thank you for sharing this cooking adventure with me! I hope you give this Beef and Barley Soup with Vegetables a try and cherish it as much as I do. Please come back and comment below to let me know how it turned out for you, or if you tried any fun variations! I’d love to hear your stories and tips. Happy cooking, friends!

Hearty Beef & Barley Soup with Veggies for Ultimate Comfort

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• Author: antaki
• Total Time: 1 hour
• Yield: 6 servings 1x

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Description

Savor the warmth of beef & barley soup packed with veggies. Perfect for cozy nights, this dish delivers ultimate comfort in every spoonful.

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Ingredients

Scale 1x2x3x

1 pound of beef chuck, cut into 1-inch chunks

1 cup of pearl barley

2 tablespoons of olive oil

1 large onion, diced

2 cloves of fresh garlic, minced

3 carrots, sliced

2 stalks of celery, diced

1 bell pepper, chopped

1 can (14.5 oz) of diced tomatoes, undrained

6 cups of beef broth

1 teaspoon of dried thyme

1 teaspoon of dried rosemary

Salt and pepper to taste

Fresh parsley for garnish

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Instructions

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef chunks, searing them until browned on all sides—about 5-7 minutes.

Toss in the onion, garlic, carrots, celery, and bell pepper into the pot. Stir to combine and cook for about 3-4 minutes.

Add in the canned tomatoes, thyme, and rosemary. Stir to mix everything together.

Add the beef broth and scrape the bottom of the pot to gather the flavorful bits. Bring to a gentle boil.

Once boiling, stir in the barley, reduce the heat to low, cover, and let it cook for about 30-35 minutes.

After cooking, taste and add salt and pepper as needed.

Ladle the soup into bowls and sprinkle with fresh parsley before serving.

Notes

This Beef and Barley Soup with Vegetables is hearty yet light, perfect for a cozy meal. A family recipe that fills your home with warmth and flavors.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Cuisine: American

Nutrition

• Serving Size: 6 servings
• Calories: 350
• Sugar: 4g
• Fat: 10g
• Carbohydrates: 40g
• Fiber: 8g
• Protein: 30g

Keywords: beef soup, barley soup, vegetable soup, comfort food, autumn recipes