beef barley vegetable soup

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Step 4: Season and Simmer

  1. Add salt, pepper, thyme, rosemary, and bay leaf.
  2. Reduce the heat to low and cover the pot.
  3. Simmer for 45–50 minutes, stirring occasionally, until the beef is tender and the barley is fully cooked.

Step 5: Add Potatoes and Tomatoes

  1. Stir in diced potatoes and tomatoes.
  2. Simmer for an additional 15–20 minutes, until the potatoes are tender.
  3. Taste and adjust seasoning as needed.

Step 6: Serve

  1. Remove the bay leaf.
  2. Ladle the soup into bowls.
  3. Optional: Garnish with fresh parsley or a sprinkle of Parmesan cheese for extra flavor.

Tips for the Perfect Soup

  • Beef Choice: Chuck roast works best for tenderness and flavor.
  • Barley: Pearl barley cooks faster than hulled barley, but both work.
  • Vegetables: Feel free to add other veggies like green beans, peas, or zucchini.
  • Storage: Soup tastes even better the next day as flavors meld. It keeps in the fridge for up to 4 days or freezes well.

Why You’ll Love It

This Beef Barley Vegetable Soup is not just hearty; it’s nutritious. The combination of protein-rich beef, fiber-filled barley, and a variety of vegetables makes it a complete meal in a bowl. Perfect for meal prep, family dinners, or cozy nights at home, it’s a classic recipe you’ll return to time and again.


If you want, I can also make a quick version for busy days that uses pressure cooker or Instant Pot to cut cooking time while keeping the flavor.

Do you want me to do that?

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