Beef Barley Vegetable Soup

Beef Barley Vegetable Soup is a flavorful combination of tender beef,  organic vegetables, and barley, all simmered together until perfectly cooked. Beef Barley Vegetable Soup is a hearty dinner option that’s easy to make and freezer-friendly.

This Beef Barley Vegetable Soup will be one of the most straightforward soups you have made in a long while. There’s no heavy prep involved in this soup recipe. Which means you’ll be out of the kitchen in no time flat.

Beef Barley Vegetable Soup is one of the incredible comfort food concoctions you can fill your belly with on a cold day. It’s chock-full of organic vegetables, tender beef, and hearty barely. His Beef Barley Vegetable Soup ingredients are easy to find and inexpensive to purchase. It takes minimal effort and kitchen equipment and will be a simple clean-up. How can you go wrong?

Suggested Equipment for Beef Barley Vegetable Soup

• Sharp kitchen knife to cut and slice the onions and celery
• Cutting Board to chop and slice the onions and celery
• Dutch Oven or soup pot to cook the Beef Barley Vegetable Soup
• Kitchen Ladle to ladle the soup into serving bowls
• Serving bowls to hold the soup and serve.
• Soup spoons to eat the soup

Ingredients List Beef Barley Vegetable Soup

• Leftover beef- Such as Flank steak, Chuck Roast, London Broil, Top round, Sirloin steak, Strip steak, or Lean ground beef
• Organic mixed frozen veggies – Carrots, peas, green beans, lima beans,  and corn.
• Organic Low-sodium beef broth – or vegetable broth- use what you prefer.
• Organic diced tomatoes will add a nice layer of flavor to the soup and go well with the beef.
• Yellow Onion- Do not use white, red, or green onions, as the flavor will be altered.
• Green celery -It helps build the flavor of the soup.
• Barley (quick cook)- Opt for the short cook version. You can usually find it in the rice aisle or canned soup aisle.
• Worcestershire sauce will help build a layer of flavor to the broth.
• Bay leaves –Add an excellent flavor boost to the broth.
• Thyme- You can either use the fresh herb or the dried version of thyme
• Kosher salt and Black Pepper – Add to your taste.

Beef Barley Vegetable Soup pairs well with a simple crispy salad, fresh crusty bread, fresh biscuits, or even artesian crackers. You can make an outstanding meal by adding a few favorites to the dinner table to accompany this recipe.

Pro Tips for the Beef Barley Vegetable Soup

1. Use leftover beef— Save time using leftover pot roast, London Broil, chuck roast, top round, steak, and lean ground beef. The choice is yours.
2. Use organic mixed frozen vegetables that contain a mixture of carrots, corn, peas, green beans, and lima beans, which are the perfect vegetable mixture for this Beef Barley Vegetable Soup. This means there is no peeling or chopping involved for those veggies. Just dump the veggies in and go.
3. Use a trusted brand of Beef broth. I usually opt for a low-sodium organic beef broth. You can always add more salt but not take it out.
4. Use a quality brand of organic canned tomatoes, and save even more time by buying organic diced tomatoes.
5. Use fresh green celery and include the leaves for a little extra layer of flavor.
6. Use yellow onions only. The type of onion you use does matter.
7. Opt for quick-cooked pearl barley and save a ton of time.

Method for the Beef Barley Vegetable Soup

1. Place a large Dutch Oven on medium-high heat. Add the leftover beef,  low-sodium beef broth, Worcestershire sauce, two bay leaves, thyme, organic diced tomatoes, and tomato juice. Bring to a full heavy simmer, and then add the organic frozen mixed veggies, celery, and onion—Season the Beef Vegetable Barley soup with Kosher salt and black pepper.
2. Lower the heat to medium-low and simmer for 20 minutes before adding the quick cook barley. Simmer for about 20 minutes, stirring occasionally, until the vegetables are completely tender and the barley has thoroughly cooked. Check the soup to see if it needs a little more seasoning. If so, add more salt and pepper until it is seasoned.
3. Ladle into soup bowls while still warm. Serve with a crisp salad and crusty bread.

Beef Barley Vegetable Soup

Heidy McCallum

Beef Barley Vegetable Soup is a flavorful combination of tender beef,  organic vegetables, and barley, all simmered together until perfectly cooked.

4.94 from 15 votes

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 40 minutes mins

Total Time 48 minutes mins

Course Soup

Cuisine American

Servings 8 People

Calories 364 kcal

Equipment

• Sharp Kitchen Knife to cut and slice the onions and celery
• Cutting Board to chop and slice the onions and celery
• Dutch Oven or soup pot to cook the Beef Barley Vegetable Soup
• Kitchen Ladle to ladle the soup into serving bowls
• Soup bowls to hold the soup and serve.
• Soup spoons to eat the soup

Ingredients

  

1x2x3x

• 1½ pounds Beef leftover
• 2-32- ounce Low-sodium beef broth organic
• Worcestershire sauce 
• 2 Bay leaves
• ½ teaspoon Thyme dried
• 2-15- ounce Diced tomatoes organic
• 24 ounces Mixed veggies organic frozen
• 4 stalks Celery sliced
• 1 large Yellow onion diced
• Kosher salt to taste
• Black pepper to taste
• 1 cup Barley quick cook

Instructions

 

• Place a large Dutch Oven on medium-high heat. Add the leftover beef,  low-sodium beef broth, Worcestershire sauce, two bay leaves, thyme, organic diced tomatoes, and the tomatoes’ juice. Bring to a full heavy simmer, and then add the organic frozen mixed veggies, celery, and onion—Season the Beef Vegetable Barley soup to your taste with Kosher salt and black pepper.
• Lower the heat down to medium-low and simmer for 20 minutes before adding the quick cook barley. Simmer for about 20 minutes longer, stirring every so often until the vegetables are completely tender and the barley has thoroughly cooked. Check the soup to see if it needs a little more seasoning. If so, add more salt and pepper until it is seasoned to your taste.
• Ladle into soup bowls while still warm. Serve with a crisp salad and crusty bread.

Notes

 

Pro Tips

1.  Use leftover beef— Save time using leftover pot roast, London Broil, chuck roast, top round, steak, and even lean ground beef. The choice is yours.
2. Use organic mixed frozen vegetables that contain a mixture of carrots, corn, peas, green beans, and lima beans, which are the perfect vegetable mixture for this Beef Barley Vegetable Soup. Which means there is no peeling or chopping involved for those veggies. Just dump the veggies in and go.
3. Use a trusted brand of Beef broth. I usually opt for a low-sodium organic beef broth. You can always add more salt, but you cannot take it out.
4. Use a quality brand of organic canned tomatoes, save even more time by buying organic diced tomatoes.
5. Use fresh green celery and include the leaves for a little extra layer of flavor.
6. Use yellow onions only. The type of onion you use does matter.
7. Opt for quick-cook pearl barley and save a ton of time in the process.

 

 

Nutrition

Calories: 364kcalCarbohydrates: 31gProtein: 21gFat: 18gSaturated Fat: 7gCholesterol: 60mgSodium: 130mgPotassium: 621mgFiber: 8gSugar: 2gVitamin A: 4417IUVitamin C: 12mgCalcium: 59mgIron: 3mg

Keyword Barley, Beef, Vegetable

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