Barley Veggie Soup
Hearty barley veggie soup combines tender beef, potatoes, carrots, and tomatoes for a comforting, nourishing meal perfect for cold days and family dinners.
Ingredients
Instructions
- Brown the cubed chuck roast or stew meat in a Dutch oven or skillet.
- Place the browned meat in a crock-pot or large Dutch kettle.
- Add the chopped onion, potatoes, baby carrots, and diced tomatoes.
- Pour in water or cover all ingredients and add beef bouillon cubes.
- Add sugar and salt to taste.
- Cook in a crock-pot overnight or in a Dutch kettle for about 3 hours until vegetables and meat are tender.
Tips & Substitutions
For a richer flavor, consider browning the meat with some garlic or adding herbs like thyme or bay leaves. If you're looking for a lighter version, substitute the beef with mushrooms or lentils for a vegetarian twist. You can also use vegetable broth instead of water for added depth. Adjust the sweetness by using a little honey or maple syrup instead of sugar.
Serving Suggestions
Serve this hearty barley veggie soup with crusty bread or a side salad for a complete meal. It pairs beautifully with Cabbage-Spinach for a nutritious boost. For a touch of freshness, top each bowl with a sprinkle of fresh herbs like parsley or chives. Consider serving alongside Easy, Delicious Fruit Cobbler for a sweet finish.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat until heated through, or microwave in a bowl, stirring occasionally. If the soup thickens in the fridge, add a splash of water or broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Barley Veggie Soup contains roughly 1120 calories, with 20g protein, 188g carbohydrates, and 35g fat. It is an excellent source of vitamin A (283% of the Daily Value), vitamin C (196% of the Daily Value), and dietary fiber (111% of the Daily Value). Note that it is relatively high in sodium, at 726mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in advance?
Absolutely! This barley veggie soup tastes even better the next day as the flavors meld. Prepare it up to 2 days in advance and store it in the refrigerator. Just reheat before serving, and feel free to add additional broth if it becomes too thick.
What can I substitute for the beef?
If you're looking for a meatless option, you can substitute the cubed chuck roast with diced mushrooms or lentils. Both choices will add a hearty texture, making it a great option for vegetarian or vegan recipes. Just adjust the cooking time accordingly if using lentils.
How do I know when the soup is done cooking?
The soup is ready when the vegetables are tender and the meat is fork-tender if using beef. If you’re using lentils or mushrooms instead, check that they are cooked through and soft. Generally, this will take about 3 hours in a Dutch kettle or overnight in a crock-pot.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).