Vegetable Beef Barley Soup is a hearty and delicious, stick-to-your-ribs kind of soup. Made with tender beef in a delicious broth, barley, and vegetables. Easy to make and definitely will feed a crowd.
If you love rustic, classic comfort food, then today’s recipe is for you. It’s my classic vegetable beef barley soup. This hearty, delicious soup is a healthy meal that’s easy to make and feeds even large families. I’ve been making this soup for many years for just that reason. When my kids lived at home, my schedule was hectic, to say the least. Making recipes like this beef barley soup on a Sunday helped me make the most of my schedule for a couple or even three days later because my family simply ate delicious leftover soup. When paired with some crusty bread or a salad, everyone always left the table stuffed and happy.
Vegetable Beef Barley Soup
This delicious soup starts with chuck roast, chopped celery, chopped onion, and frozen vegetables. Then it’s all combined with broth, seasonings, and barley and cooked to perfection. What you end up with is a hearty soup loaded with protein, complex carbs, and delicious flavors. It’s comfort food that’s actually good for you, which is a rare thing!
Why You’ll Love This Vegetable Beef Barley Soup
- It’s a super easy recipe to make.
- It’s absolutely delicious and loaded with beef and vegetables.
- And, it’s a great soup for cold fall and winter days.
- If you have a Dutch oven, it’s highly recommended. They hold the heat much better than other pots for recipes like this.
- When browning the meat, cook it until it gets a nice crust on it for more depth of flavor.
- Be sure you scrape the bottom of the pot after adding the liquid to release all the browned bits from the bottom.
- You can use chuck roast, chuck shoulder, chuck-eye roast, or top chuck for this soup.
- Use your favorite mix of frozen vegetables in this dish.
- If you don’t like spicy foods, omit the red pepper flakes.
What to Serve with Vegetable Beef Barley Soup
This hearty soup is a meal all on its own, so I usually just serve some bread or a salad with it. Some great options for this soup include:
- Crusty bread
- Garlic bread
- Crescent rolls
- Cheese biscuits
- Side salad
Does barley thicken soup?
It does. Barley releases a lot of starch as it cooks in liquid which will thicken the soup.
Can I put uncooked barley in soup?
Absolutely. In fact, it’s recommended. The uncooked barley will release starch as it cooks, thickening the soup.
Should you cook barley before adding it to soup?
No. Cook the barley in the soup, so the released starch can thicken the soup.
What type of beef is best to use for beef barley soup?
Chuck roast, chuck shoulder, chuck-eye roast, or top chuck are all great for beef soup.
How long will leftover vegetable beef barley soup last in the fridge?
You can store it for up to 3 days in the refrigerator in an airtight container.
How to Store and Reheat Leftover Vegetable Beef Barley Soup
Store this soup in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 3 months in an airtight, freezer-safe container.
To reheat this soup, place it in a Dutch oven or pot and heat over medium-low heat until heated through.
Vegetable Beef Barley Soup Ingredients
This rustic recipe only uses simple ingredients, many of which you may already have in your kitchen. Those that you don’t have are all easily found at your local grocery store.
- Beef chuck roast, cut into ½ cubes, or beef stew meat
- Olive oil
- Slap Ya Mama seasoning
- Garlic powder
- Black pepper
- Red pepper flakes
- Beef broth
- Pearled barley
- Celery stalk
- Yellow onion
- Frozen mixed vegetables
How to Make Vegetable Beef Barley Soup
Making this vegetable beef barley soup recipe is incredibly simple. It’s a dish loaded with flavor, not work. Even beginners can make it easily.
Step 1: Brown the Beef
Add oil to a large Dutch oven or stockpot. Then, add the beef and seasonings and cook until the meat is browned. Drain and return the beef to the pot.
Step 2: Cook the Beef and Barley
Add the beef broth, water, and barley to the pot and bring to a boil. Then, reduce the heat to medium-low, cover, and simmer for an hour.
Step 3: Cook the Vegetable
Add the celery and onions and simmer for 30 to 40 more minutes until the meat and vegetables are tender. Then, stir in the frozen vegetables and cook until they’re heated through. Serve with your favorite bread.
Try This Delicious Vegetable Beef Barley Soup Today
This easy, delicious, healthy soup is the perfect dish for a big family or even someone living on their own. It can feed an army over the course of a few days, or it can be frozen for easy reheating in the future. Whether you’re feeding a crowd or just yourself, this is one soup that’s always a winner. Give it a try, and I guarantee you’ll fall in love with it.
More Delicious Soup Recipes You’ll Love
Stuffed Bell Pepper Soup – A delicious recipe that has all the flavors of stuffed peppers made into a hearty and warm soup.
Minestrone Soup – A delicious and flavorful soup that is loaded with vegetables, cheese, and tender pasta. A favorite soup recipe the whole family will enjoy.
Broccoli Potato Cheese Soup – The ultimate comfort food recipe. Loaded with tender chunks of potatoes, broccoli florets, and lots of cheese. This soup is great to make any time of the year!
And, try this Tuscan Vegetable Soup from Deliciously Seasoned. It’s a healthy Italian soup recipe made with fresh vegetables, seasonings, and beans.
Vegetable Beef Barley Soup
Vegetable Beef Barley Soup is a hearty and warm soup that is loaded with tender chuck roast, vegetables, and barley, and is a great dinner for a cold night.
- 3 pounds beef chuck roast, cut into ½ chunks
- 1 tablespoon olive oil
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- ½ teaspoon red pepper flakes
- 32 ounce beef broth
- 2 cups water
- ⅔ cup pearled barley
- ½ cup chopped celery
- ½ cup chopped onion
- 12 ounce frozen mixed vegetables
In a large Dutch oven or stockpot, heat oil over medium high heat.
Add beef and seasonings, stir and cook until meat is browned. Drain liquid and return to pot.
Pour beef broth, water, and barley into beef mixture.
Bring to a boil. Reduce heat to medium low, cover and simmer for an hour.
Add celery and onions, continue simmering until meat and vegetables are tender, 30-40 minutes.
Stir in frozen vegetables and cook until vegetables are heated through.
Salt and pepper, to taste. Serve with biscuits, or cornbread.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Calories: 423kcalCarbohydrates: 20gProtein: 37gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 117mgSodium: 592mgPotassium: 810mgFiber: 5gSugar: 1gVitamin A: 2375IUVitamin C: 5mgCalcium: 60mgIron: 5mg
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