Vegetable Beef Barley Soup
Recipe GLPR6b914da682ddc3
A hearty American-style soup loaded with tender beef, pearl barley, and a medley of fresh and frozen vegetables. This comforting one-pot meal features beef broth seasoned with garlic, bay leaf, and bouillon for deep, savory flavor. Perfect for family dinners and meal prep.
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Ingredients
1 lb beef chuck, cut into bite-sized pieces
1 tablespoon vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 celery stalk, chopped
5 cups water
4 beef bouillon cubes
1 bay leaf
1½ teaspoons salt
⅛ teaspoon black pepper
1 cup quick-cooking barley, uncooked
3 cups frozen mixed vegetables
1 can (14.5 oz) diced tomatoes with juice
Directions
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Working in batches if needed, add the beef pieces and brown them on all sides until the surface is seared (about 5-7 minutes total). This develops flavor through browning. Beef should reach an internal temperature of 160°F for ground or minced beef, or 145°F for cuts when fully cooked. Do not overcrowd the pan.
Add the diced onion, minced garlic, and chopped celery to the pot with the browned beef. Sauté for 2-3 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
Pour in the 5 cups of water and add all 4 beef bouillon cubes, breaking them up as you add them. Stir well to dissolve the bouillon and combine with the beef and vegetables.
Add the bay leaf, salt, and black pepper. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for about 30 minutes, allowing the beef to become tender.
Stir in the uncooked quick-cooking barley and the diced tomatoes with their juice. Increase heat to medium-high and bring back to a gentle boil.
Reduce heat to low and simmer for 20-25 minutes, stirring occasionally, until the barley is tender and cooked through.
Add the frozen mixed vegetables to the pot and stir to combine. Simmer for an additional 10-15 minutes until the vegetables are heated through and tender.
Taste the soup and adjust seasoning as needed. Remove and discard the bay leaf before serving. Ladle into bowls and serve hot.
