Vegetable Beef And Barley Soup
A hearty and comforting vegetable beef and barley soup packed with savory flavors, perfect for cozy family dinners or meal prep during colder months.
Ingredients
Instructions
- In a soup pot or Dutch oven, combine water, beef broth, shredded cooked beef, and barley.
- Bring to a boil and cook over medium-high heat for 10 minutes.
- Add diced tomatoes, mixed vegetables, and cream of celery soup.
- Cook for another 10 minutes over medium heat.
- Reduce heat to low, cover, and continue to cook for 20 to 30 minutes or until the barley is tender.
Tips & Substitutions
For added flavor, consider sautéing onions, garlic, and carrots before adding them to the soup. If you don't have pearl barley, you can substitute it with quinoa or rice, though cooking times will vary. To make it heartier, add more mixed vegetables or incorporate some greens like spinach or kale. This recipe can easily be adapted to be gluten-free by using gluten-free broth and cream of celery soup.
Serving Suggestions
This Vegetable Beef and Barley Soup is perfect for a cozy meal on its own, but you can elevate the experience by serving it with crusty bread or a side salad. It pairs beautifully with the hearty flavors of Beef Stew Supreme for a full meal. Consider garnishing with fresh parsley or a sprinkle of grated Parmesan for extra flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm the soup on the stove over medium heat, stirring occasionally, until heated through. If it thickens too much in the fridge, add a splash of water or broth to reach your desired consistency before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Beef And Barley Soup contains roughly 998 calories, with 61g protein, 116g carbohydrates, and 34g fat. It is an excellent source of protein (122% of the Daily Value), dietary fiber (79% of the Daily Value), and iron (52% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2221mg per serving (97% 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 raw beef in this recipe?
Using raw beef is not recommended, as it requires longer cooking times to become tender. Instead, use shredded cooked beef roast, which adds flavor and ensures the beef is tender and ready to eat. You can also use leftover roast beef or even rotisserie chicken for a quicker option.
How can I make this soup vegetarian?
To make a vegetarian version of this soup, substitute the beef broth with vegetable broth, and replace the shredded beef with additional mixed vegetables or beans for protein. You can also use a plant-based cream of celery soup to maintain the creamy texture without adding meat.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and reheat on the stove or in the microwave until heated through.
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).