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Ultimate Hearty Beef Barley Vegetable Soup for Cozy Nights

This Hearty Beef Barley Vegetable Soup is a warm hug on chilly nights, blending tender beef, nutty barley, and vibrant vegetables.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil or avocado oil
  • 1 pound beef cubes substitute with leftover cooked beef for quicker preparation
  • 1 onion yellow or white onions, shallots also work
  • 2 carrots or parsnips for a unique taste
  • 2 celery stalks or leeks for a milder flavor
  • 3 garlic cloves minced
  • 3/4 cup pearl barley or quinoa for a gluten-free option
  • 1 can (14.5 oz) diced tomatoes with juices substitute with fresh tomatoes if in season
  • 4 cups beef broth or vegetable broth for a vegetarian version
  • 2 bay leaves can be omitted
  • 1 teaspoon dried thyme or fresh for a vibrant taste
  • 1 teaspoon dried rosemary or fresh for a vibrant taste
  • to taste salt
  • to taste pepper

Equipment

  • large soup pot

Method
 

Cooking Instructions
  1. Heat oil in a large soup pot over medium-high heat until shimmering.
  2. Add beef cubes and sauté for about 5 minutes until browned.
  3. Remove beef, add onion, carrots, celery, and cook for 5 minutes.
  4. Stir in minced garlic and cook for about 1 minute.
  5. Return the browned beef to the pot.
  6. Add rinsed pearl barley, diced tomatoes, beef broth, and water.
  7. Add bay leaves, thyme, rosemary, salt, and pepper to taste.
  8. Bring to a gentle boil, reduce heat, and cover. Simmer for approximately 1.5 hours.
  9. Remove bay leaves, taste, and adjust seasoning as needed.
  10. Serve warm, garnished with freshly chopped parsley.

Notes

Optional: Pair with a slice of crusty bread for an ultimate cozy experience.