Chunky Beef-Barley Soup
Hearty chunky beef and vegetable soup with tender beef, fresh vegetables, and barley, perfect for comforting family meals and cold days, offering rich flavors and satisfying textures.
Ingredients
- 2 lb. beef stew meat ⓘ
- 2 Tbsp. all-purpose flour ⓘ
- 2 cloves garlic ⓘ
- 1/4 c. vegetable oil ⓘ
- 6 c. water ⓘ
- 2 (16 oz.) cans tomatoes ⓘ
- 2 Tbsp. Worcestershire sauce ⓘ
- 1 Tbsp. salt ⓘ
- 1 tsp. basil ⓘ
- 1/8 tsp. pepper ⓘ
- 2 c. sliced carrots ⓘ
- 2 (10 oz.) pkgs. frozen cut green beans
- 1 c. celery slices ⓘ
- 1 c. coarsely chopped onion ⓘ
- 3/4 c. quick barley ⓘ
Instructions
- Dredge beef stew meat in flour.
- Brown the floured beef and minced garlic in vegetable oil.
- Drain excess oil, then add water, canned tomatoes, Worcestershire sauce, salt, basil, and pepper. Bring to a boil.
- Cover and simmer for 1 hour.
- Add sliced carrots, frozen green beans, celery slices, and chopped onion.
- Return to a boil.
- Simmer for an additional 20 to 25 minutes.
- Serve hot, yielding about 3 1/2 quarts of soup.
Tips & Substitutions
To enhance the flavor of your Chunky Beef-Barley Soup, consider adding a splash of red wine or a teaspoon of smoked paprika for depth. If you don't have quick barley, regular barley can be used but will require a longer cooking time. For a heartier soup, you can substitute the green beans with your favorite vegetables like zucchini or corn, or even include some diced potatoes.
Serving Suggestions
This Chunky Beef-Barley Soup is perfect served with crusty bread or a side salad for a complete meal. You might also enjoy it alongside a Hot Beef Sandwich for a comforting combination. Garnish with fresh parsley or a sprinkle of Parmesan cheese for added flavor. This hearty soup is great for family gatherings or meal prep for the week.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to three days. To reheat, simply warm it in a pot over medium heat, stirring occasionally, until heated through. For longer storage, freeze the soup in portions; it will keep well for up to three months. Thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chunky Beef-Barley Soup contains roughly 444 calories, with 8g protein, 45g carbohydrates, and 26g fat. It is an excellent source of vitamin C (48% of the Daily Value), vitamin A (43% of the Daily Value), and iron (20% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1915mg per serving (83% 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 use a different type of meat for this soup?
Yes, you can substitute beef stew meat with other cuts of beef, such as chuck roast, which becomes tender when cooked slowly. Alternatively, for a lighter option, chicken or turkey can work, but adjust cooking times accordingly.
How can I make this soup thicker?
To thicken your soup, you can mash some of the cooked barley against the side of the pot and stir it back in. Another option is to add a cornstarch slurry (equal parts cornstarch and water) during the last few minutes of cooking for a thicker consistency.
Can I add more vegetables to the soup?
Absolutely! This soup is versatile, and you can add more vegetables such as potatoes, peas, or bell peppers according to your preference. Just ensure that the cooking time is adjusted so that all vegetables are tender but not overcooked.
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).