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Bowl of hearty vegetable beef barley soup with colorful vegetables and tender beef.

Vegetable Beef Barley Soup

A warm and hearty soup filled with beef, barley, and vegetables, perfect for busy nights and meal prep.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 to 2 pounds beef for stew, cut into bite size chunks Chuck roast is preferred for tenderness.
  • 2 tablespoons oil For browning the beef.
  • 1 large onion, chopped
  • 2 to 3 pieces carrots, sliced
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 8 cups beef broth Or a mix of broth and water.
  • 1 can diced tomatoes Optional, but recommended.
  • 3/4 cup pearl barley
  • 1 to 2 teaspoons dried thyme or Italian seasoning
  • 2 pieces bay leaves Optional.
  • 2 cups potatoes or extra veggies of choice Adjust based on preference.

Method
 

Preparation
  1. Season beef with salt and pepper.
  2. Heat oil in a large soup pot and brown the beef in batches.
  3. Add onion, carrots, and celery to the same pot; stir until onion is soft.
  4. Add garlic and tomato paste; stir for about 30 seconds.
Cooking
  1. Pour in the broth and scrape any bits stuck to the bottom.
  2. Add diced tomatoes (if using), barley, seasoning, and bay leaves.
  3. Bring to a gentle bubble, then reduce to a steady simmer.
  4. After 30 minutes, add potatoes or any slower cooking vegetables.
  5. Continue simmering until beef is tender and barley is cooked, about 30 to 45 minutes.
  6. Taste and adjust salt and pepper at the end.

Notes

For best results, taste at the end and adjust seasoning. This soup can be made in a slow cooker as well.