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Beef and Barley Vegetable Soup is a hearty soup full of tender beef, whole grain barley, and loaded with fresh veggies in a flavorful broth. The perfect meal to make on a cool, crisp fall day.
Beef and Barley Vegetable Soup
It’s finally feeling like fall around here and I was craving soup. This Beef and Barley Vegetable Soup is the ultimate comfort food to enjoy on a cool night. Not only is loaded with protein and whole grains but I made sure to add as many fresh vegetables as I could. I wanted to make sure that every bite is loaded with melt-in-your-mouth tender beef and fresh veggies.
I especially love that it’s a one pot meal, which means two things – it’s easy to make and easy to clean up. Plus, it’s a great soup to make and freeze for later and you’ll have plenty for leftovers.
What kind of meat is used in this soup?
I used two pounds of chuck roast cut into small pieces. You could also use a brisket or bone-in short ribs. The key to making the meat tender and flavorful is to sear the meat first. Searing the meat creates a crust around the beef. Plus, the flour acts as a thickener and the salt and pepper adds flavor to the meat and soup.
What types of vegetables should I add?
I used carrots, celery, one yellow onion, green beans, and yellow gold potatoes. I don’t think you can add too many vegetables. I say – the more, the better. You can even add green peppers and corn. I just recommend using fresh veggies. I made sure to stock up on locally grown produce found at my local Walmart and by locally grown, I mean produce that is bought and sold right in the same state that I live in.
I love that Walmart offers fresh produce by delivering produce right from farms to store shelves and that I can support local farmers in my area. Walmart’s fresh produce promise follows Walmart’s commitment to make food healthier, and healthier food more affordable.
How to make Beef and Barley Vegetable Soup
First, we need to cut the meat and sear it on all sides. I used a chuck roast and cut it into 1 inch pieces. I tossed the cut up meat in a bowl of flour, salt, and pepper. This creates a crust around the meat and adds flavor to the bottom of the pan. Since this recipe calls for 2 pounds of meat, you’ll want to sear the meat in batches so every piece gets evenly browned.
Next, you’ll want to cook the onions with garlic to get that second layer of flavor. Sauté the onions until they are translucent, then add the garlic and cook for a few more minutes.
Now it’s time to toss the beef back into the pot along with the barley, celery, carrots, potatoes, beef stock, seasonings and herbs. Make sure to save the green beans for the last 15 -20 minutes of cooking.
Bring your soup to a simmer, cover, and cook on low for 45 to 60 minutes or until the beef is tender and vegetables are cooked all the way through.
Serve with warm bread or crackers for a delicious one pot meal the entire family will love.
Beef and Barley Vegetable Soup
Beef and Barley Soup is a hearty soup full of tender beef, whole grain barley, and loaded with fresh veggies in a flavorful broth. The perfect meal to make on a cool, crisp fall day.
- 2 pounds chuck roast, cut into 1 inch pieces
- 1/4 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 teaspoons minced garlic
- 6 cups beef broth
- 2 bay leaves
- 2/3 cup pearled barley
- 1 can (15 ounces) petite diced tomatoes, undrained
- 3 carrots, peeled and sliced
- 2 stalks of celery, sliced
- 3 yellow gold potatoes, peeled and chopped
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 2 cups green beans
- salt and pepper to taste
- fresh parsley- optional topping
- In a medium size bowl combine the flour, salt, and pepper. Stir to combine. Add the meat and stir to coat the meat completely.
- Heat oil in a large dutch oven, or large pot. Add the meat in batches. Don’t over crowd the pan. Cook the meat, searing on all sides. Transfer meat to a plate once seared. Continue until all meat is seared.
- Add onion to pot and saute until translucent. Add garlic and cook for 1 minute.
- Place browned beef back into pot along with carrots, celery, tomatoes, potatoes, barley, broth, salt, pepper, seasoning, and bay leaves. Bring to a boil, cover, reduce heat to low and let simmer 45 minutes.
- Remove cover. Stir and add green beans. Cook for another 15 to 20 minutes or until beef is tender and vegetables are soft.
- Serve with fresh parsley.