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Close-up of a bowl filled with Hearty Beef and Vegetable Barley Soup, showing chunks of beef, carrots, celery, and barley in a rich broth.

Hearty Beef and Vegetable Barley Soup

This recipe creates a nourishing, hearty soup perfect for busy home cooks. It combines beef, vegetables, and barley into a comforting one-pot meal.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 10 servings
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 beef chuck roast (3 pound)
  • 1/2 cup barley
  • 1 bay leaf
  • 2 tablespoons oil
  • 3 carrots, chopped
  • 3 stalks celery, chopped
  • 1 onion, chopped
  • 1 package (16 ounce) frozen mixed vegetables
  • 4 cups water
  • 1 can (28 ounce) chopped stewed tomatoes
  • 4 beef bouillon cubes
  • 1 tablespoon white sugar
  • 1/4 teaspoon ground black pepper or more to taste
  • to taste salt

Equipment

  • Large pot or Dutch oven

Method
 

  1. Cut the beef chuck roast into bite-sized pieces. Season the beef with salt and pepper.
  2. Heat the oil in a large pot or Dutch oven over medium-high heat. Brown the beef pieces in batches, then remove them from the pot and set aside.
  3. Add the chopped carrots, celery, and onion to the pot. Cook for about 5 to 7 minutes until the vegetables begin to soften.
  4. Return the browned beef to the pot. Add the water, stewed tomatoes, beef bouillon cubes, barley, bay leaf, and sugar.
  5. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 2 hours, or until the beef is tender.
  6. Stir in the frozen mixed vegetables and the remaining black pepper. Continue to simmer, uncovered, for another 10 to 15 minutes, or until the vegetables are cooked through and the soup has thickened slightly.
  7. Remove the bay leaf before serving. Taste the soup and add salt if needed.

Nutrition

Calories: 350kcalCarbohydrates: 20gProtein: 35gFat: 15gFiber: 5gSugar: 5g

Notes

This soup freezes well. Cool completely before transferring to freezer-safe containers. For a thicker soup, you can cook it slightly longer uncovered near the end of the cooking time.

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