Vegetable Beef Barley Soup

A classic that always satisfies – Vegetable Beef Barley Soup.

Updated on 2/19/21 – This is one of my very first posts long before I knew much about food photography or writing food posts. This latest update perks things up a bit.

A savory combination of tender beef, rich tomato-beef broth, a medley of vegetables, and hearty barley creates a simply delicious bowl of comfort. It takes a while to simmer the beef until tender, but that’s what imparts the wonderful flavor. It also gives you plenty of time to prep the rest of the vegetables. If you’re a Vegetable Beef Barley fan, your taste buds and your tummy will be grateful for your effort!

Vegetable Beef Barley Soup Tweaks

Farro – I am a big fan of farro and decided to give this a whirl in place of the barley. Farro takes the same amount of time to cook and has similar nutritional value, including a pop of protein. I considered renaming this version of soup Vegetable Beef Farley Soup but decided against that. My mind marches to the beat of its own off-beat brand humor which I don’t expect anyone else to appreciate.

Additional Vegetables – you can easily swap in or add other vegetables. Just keep in mind how long they normally take to cook. Then add them during the last 35 minutes of simmering to equal the same amount of cook time.

Fan of Farro?

If you’re as big a fan of farro as I am, check out some of my other delicious farro recipes.

Farro and Chicken Skillet

Farro & Chicken Skillet is a hearty nutritious spin on a typical hot dish style meal. Packed with nutty texture, veggies, cheese sauce and fresh thyme.

Check out this recipe

Farrout Broccoli Walnut Chicken Salad

Farrout Broccoli Walnut Chicken Salad features hearty farro, slivered sun-dried tomatoes & apricots with a zippy lemony, honey, Dijon vinaigrette.

Check out this recipe

Pork Grain Bowl

Pork Grain Bowl is a healthy farro, diced pork & veggie combination tossed with Mustard Chive Vinaigrette and topped with sunflower seeds

Check out this recipe

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Adapted from Betty Crocker Vegetable Beed Barley Soup

Vegetable Beef Barley Soup

5 from 1 vote

Classic Vegetable Beef Barley Soup with tender beef, rich tomato-beef broth, a medley of vegetables, and hearty barley

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 25 minutes mins

Total Time 2 hours hrs 45 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Ingredients Method

Ingredients

  

• 1 pound beef boneless chuck tip or round, cut into 1/2 inch cubes
• 1 tablespoon vegetable oil
• 8-10 cups of beef broth
• 1 teaspoon salt
• 1/2 teaspoon of dried basil
• 1/2 teaspoon of dried thyme leave
• 1/8 teaspoon of pepper
• 1 bay leaf
• 1 cup whole kernel frozen or canned corn
• 1 cup sliced carrots
• 1/2 cup slice celery
• 1/2 cup chopped onion
• 1/3 cup chopped red pepper
• 3/4 cup chopped red potatoes skin on is fine if they are washed
• 1 can 16 ounce chopped tomatoes, do not drain
• 1/2 cup barley

Method

 

1. Cook and stir beef in oil in Dutch oven over medium heat until browned. Note – don’t crowd the pan. If necessary brown the meat in batches.
2. Stir in 4 cups of beef broth, salt, basil, thyme, pepper, and bay leaf; reduce heat and simmer for 90 minutes or until beef is tender. Add broth if needed to ensure the beef is covered by the broth.
3. Stir in the remaining ingredients and enough broth to cover. Heat to boiling, reduce heat. Cover and simmer for about 35 minutes or until the vegetables and barley are tender. Add more broth if needed. Remove bay leaf before serving.