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5 from 1 vote

Vegetable Beef Barley Soup

Classic Vegetable Beef Barley Soup with tender beef, rich tomato-beef broth, a medley of vegetables, and hearty barley
Prep Time20 minutes
Cook Time2 hours 25 minutes
Total Time2 hours 45 minutes
Course: Soup
Cuisine: American
Keyword: Barley, Beef, soup, Vegetable
Servings: 6
Author: Adapted from Betty Crocker Vegetable Beed Barley Soup

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

Instructions

  • 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.
  • 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.
  • 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.