Beef, Barley And Vegetable Soup Recipe

Name: Beef, Barley And Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cups water; 2 -3 tablespoons beef base; 1 3/4 cups beef, cubed (about 13oz., does not include weight of bones if including); 2 bay leaves; 1/4 teaspoon thyme; 1/2 teaspoon salt (or more); 1/4 teaspoon fresh ground pepper; 3 celery ribs, chopped; 1 large onion, chopped (or 2 small); 2 large carrots, chopped (or 3 small); 1 (14 ounce) can whole tomatoes, cut up, include sauce; 1 cup frozen peas (or fresh); 1 cup barley

Servings: persons

½ cups water
2 -3 tablespoons beef base
1 3/4 cups beef, cubed (about 13oz., does not include weight of bones if including)
2 bay leaves
1/4 teaspoon thyme
1/2 teaspoon salt (or more)
1/4 teaspoon fresh ground pepper
3 celery ribs, chopped
1 large onion, chopped (or 2 small)
2 large carrots, chopped (or 3 small)
1 (14 ounce) can whole tomatoes, cut up, include sauce
1 cup frozen peas (or fresh)
1 cup barley

1
Stovetop: Let soup base fully dissolve in water. Add all ingredients except the peas and barley. Bring to boiling, then reduce heat and simmer 1 hour. Add peas and barley and continue cooking 1 hour.
2
Crockpot: Cook ingredients on low overnight and/or throughout the day. Turn to high and add peas and barley for last hour.
3
I usually use stew meat or round steaks for this recipe. Less expensive cuts of meat actually have more flavor than expensive cuts do and are great in soup.
4
This is a very forgiving recipe. You can change the recipe to suit your taste, or what you have on hand. Can substitute rice or pasta for the barley, just be sure to adjust the amount and cooking times of these accordingly. You can also add, or omit, any vegetables you desire. Just make sure to include the celery, onions and carrots which is the base of the vegetable flavor in this soup. If you decide to use bullion instead of the soup base you may want to leave out the salt as it is pretty salty.
5
Bones give soup a wonderful flavor, so if you buy a cut of meat that has a bone do not discard it. Throw it in the pot and remove it before serving along with the bay leaves.
6
Bon appetit!

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ½ cups water, 2 -3 tablespoons beef base, 1 3/4 cups beef, cubed (about 13oz., does not include weight of bones if including), 2 bay leaves, and more.

Yes, Beef, Barley And Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef, Barley And Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions