Hearty Vegetable Barley Soup
Hearty vegetable barley soup combines tender beef, wholesome vegetables, and nutty barley in a flavorful broth, perfect for comforting family meals or chilly evenings.
Ingredients
- 1 lb. beef stew meat, cut into 1/2-inch cubes ⓘ
- 1 Tbsp. vegetable oil ⓘ
- 1/2 cup chopped onion ⓘ
- 1 clove garlic, minced ⓘ
- 7 cups water ⓘ
- 1 (16 oz.) can whole tomatoes, undrained, cut into pieces ⓘ
- 1/2 cup pearled barley ⓘ
- 1/2 cup sliced celery ⓘ
- 1/2 cup sliced carrots ⓘ
- 4 beef bouillon cubes ⓘ
- 1/2 teaspoon crushed basil leaves
- 1 bay leaf ⓘ
Instructions
- In a 4-quart saucepan, brown the beef stew meat in vegetable oil.
- Add chopped onion and minced garlic; cook until the onion is tender.
- Drain the meat and vegetable mixture.
- Stir in water, whole tomatoes, pearl barley, sliced celery, sliced carrots, beef bouillon cubes, crushed basil leaves, and bay leaf.
- Cover and bring to a boil, then reduce heat and simmer for 50 minutes, stirring occasionally.
- Add green beans and cook for an additional 10 minutes or until the meat and barley are tender.
- Add more water if the soup becomes too thick before serving.
Tips & Substitutions
For a heartier flavor, consider substituting beef broth for water. You can also add other vegetables like green beans or peas for added nutrition. If you're short on time, using pre-cooked beef or leftover meat can speed up the process. If you prefer a vegetarian option, replace the beef with mushrooms and use vegetable broth instead.
Serving Suggestions
This hearty vegetable barley soup pairs beautifully with crusty bread or a fresh green salad. You can also serve it alongside grilled cheese sandwiches for a comforting meal. For an extra kick, sprinkle some grated Parmesan cheese on top just before serving. Explore other comforting options like Meat And Potato Casserole for a complete dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stovetop over medium heat, adding a splash of water if it thickens too much. You can also freeze the soup for up to 3 months; just thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Hearty Vegetable Barley Soup contains roughly 221 calories, with 5g protein, 39g carbohydrates, and 7g fat. It is an excellent source of vitamin A (149% of the Daily Value), dietary fiber (36% of the Daily Value), and vitamin C (26% of the Daily Value), and a good source of iron and calcium. It also contributes 10g of dietary fiber toward your daily target.
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 slow cooker for this recipe?
Yes, you can adapt this recipe for a slow cooker. Brown the beef and sauté the onions and garlic first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the meat and barley are tender.
What can I use instead of barley?
If you're looking for a substitute for barley, you can use quinoa or brown rice. Keep in mind that cooking times may vary, so adjust accordingly. Quinoa will cook faster, while brown rice may take longer than barley.
Is this soup freezer-friendly?
Yes, this soup is freezer-friendly! Once cooled, transfer it to freezer-safe containers. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and then warm on the stovetop, adding water if necessary to reach your desired consistency.
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).