Step 4: Season and Simmer
- Add salt, pepper, thyme, rosemary, and bay leaf.
- Reduce the heat to low and cover the pot.
- Simmer for 45–50 minutes, stirring occasionally, until the beef is tender and the barley is fully cooked.
Step 5: Add Potatoes and Tomatoes
- Stir in diced potatoes and tomatoes.
- Simmer for an additional 15–20 minutes, until the potatoes are tender.
- Taste and adjust seasoning as needed.
Step 6: Serve
- Remove the bay leaf.
- Ladle the soup into bowls.
- 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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