Beef and Barley Vegetable Soup
This vegetable beef and barley soup is rich, savory, and hearty. It features high protein tender beef, chewy barley, a deep umami flavor from the slow-simmered broth, and an abundance of healthy aromatic vegetables. Because it has its fair share of ingredients and needs to simmer for a while, I like to make it over a weekend and then eat on it all week—it freezes well too!
Ingredients
- 3 tablespoons olive or vegetable oil (divided; vegetable oil has a higher smoke point, so it's better suited for browning the beef at a higher temperature)
- 2 pounds boneless beef chuck, cut into 1" pieces (excess fat removed)
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 cups onions (about 8 ounces, diced)
- 1 cup carrots (about 4 ounces, peeled and sliced)
- 1 cup celery (about 4 ounces, sliced)
- 8 ounces mushrooms (sliced)
- 2 teaspoons minced garlic
- 1 teaspoon dried thyme
- 1 (15-ounce) can fire-roasted diced tomatoes
- 48 ounces beef stock
- 1 tablespoon worcestershire sauce
- ½ cup pearl barley
- 2 ounces kale (stems trimmed off, leaves very finely chopped)
- ¼ cup fresh parsley (chopped)
- 2 tablespoons lemon juice (freshly squeezed)
Instructions
- Coat the beef cubes with salt and pepper. Heat 1½ tablespoons of oil over medium-high heat. Working in batches, place the cubes of beef into the pot and brown on the outside. (Note: the meat doesn't have to be browned on all sides - just two is fine.) Remove the beef and set aside.
- Reduce the heat to medium and add the remaining 1½ tablespoons of oil. Saute onions, celery, and carrots for 5 minutes. Add the mushrooms, garlic, and thyme. Continue sauteing until the mushrooms are soft, about 5 minutes.
- Add in the tomatoes, Worcestershire, stock, 2 cups of water, beef (along with any accumulated juices), and barley. Bring to a rapid boil, then reduce to a simmer and cover. Gently simmer for 1 hour.
- Stir in the kale, bring to a simmer and cover. Continue to simmer for 30 minutes or until the kale is very soft.
- Stir in the parsley and lemon juice. Taste the soup and adjust the seasoning with salt and pepper.
Kori's Tips
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: The vegetables and beef can all be cut and chopped in advance. This soup makes a big batch and freezes well too.
SERVING SUGGESTIONS: Adjust salt and pepper to taste and garnish with fresh parsley. Pairs well with crusty bread or crackers.
Nutrition
Calories: 291kcalCarbohydrates: 18gProtein: 23gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 63mgSodium: 625mgPotassium: 896mgFiber: 4gSugar: 5gVitamin A: 2947IUVitamin C: 17mgCalcium: 81mgIron: 4mg
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