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Beef & Barley Vegetable Soup

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Beef & Barley Vegetable Soup Recipe

This hearty soup includes lots of your favorite winter vegetables — celery, carrots, potatoes — in addition to its two mainstays: tender chunks of beef, and pearl barley, which gives the soup substance.

At a glance

Prep
Bake
Total
Yield
a generous 13 cups, 8 to 12 servings
Nutrition information

Ingredients

Choose your measure:

  • 1/4 cup olive oil
  • 2 cloves garlic, peeled and halves lengthwise
  • 1 pound beef chuck or stew meat, cut into 1" chunks
  • 1/8 to 1/4 teaspoon freshly ground black pepper
  • 2 quarts beef broth or stock
  • 2/3 cup medium pearled barley, rinsed in cool water and drained
  • 1 medium yellow onion, peeled and chopped
  • 1 medium stalk celery, cleaned, trimmed, and cut into 1/2" slices
  • 1 large or 2 medium carrots, peeled and cut into 1/2" slices
  • 2 medium potatoes, peeled and diced into 3/4" cubes
  • 1/4 teaspon dried oregano
  • 1/2 teaspoon dried thyme
  • 28-ounce can plum tomatoes, drained and chopped; or 28-ounce can chopped tomatoes

Instructions

  1. Heat 2 tablespoons of the olive oil in a large skillet. Add the garlic and cook until barely golden. Remove the garlic, and set it aside.
  2. Working in batches, add a single layer of beef cubes to the skillet and sear on all sides, adding additional oil when necessary. Remove each batch with a slotted spoon, and sprinkle with black pepper. Leave any remaining oil in the skillet, and set it aside.
  3. In a large soup pot, bring the stock or broth to a simmer. Add the browned beef and rinsed barley, cover, and return to a full simmer. Reduce heat and cook gently for about 1 1/2 hours.
  4. Return the skillet to medium heat and add 2 tablespoons of olive oil, if there wasn't any left over from the beef. Heat and add the onion, celery, carrots, and potatoes.
  5. Stir in the oregano and thyme. Cover the skillet and cook over very low heat for about 15 minutes.
  6. Transfer the vegetables to the simmering soup, then add the chopped tomatoes and the reserved garlic. Simmer for 15 minutes before serving.
  7. Yield: 12 to 13 cups, 8 to 12 servings.

Nutrition Information

  • Serving Size 1 1/4 cups
  • Servings Per Batch 10
Amount Per Serving:
  • Calories 190
  • Calories from Fat
  • Total Fat 10g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 36mg
  • Sodium 274mg
  • Total Carbohydrate 9g
  • Dietary Fiber 2g
  • Sugars 0g
  • Protein 17g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.