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Vegetable Beef Barley Soup

Vegetable Beef Barley Soup Recipe

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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs beef stew meat, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 medium carrots, peeled and sliced into half-moons
  • 3 celery stalks, sliced
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 6 cups low-sodium beef broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1/2 cup pearl barley, rinsed
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and black pepper
  • 1 cup frozen cut green beans
  • 1/2 cup frozen peas

Method
 

  1. Season beef with salt and pepper. Heat oil in a Dutch oven over medium-high. Sear beef in batches until browned, about 5 to 7 minutes. Transfer to a plate.
  2. Reduce heat to medium. Add onion, carrots, and celery; cook until softened, 5 minutes. Stir in garlic and tomato paste; cook 1 minute.
  3. Pour in broth, tomatoes with juices, thyme, bay leaf, and reserved beef. Bring to a boil, then reduce heat, cover, and simmer 1 hour.
  4. Stir in barley; simmer uncovered until tender, 30 to 35 minutes.
  5. Add green beans and peas; cook until heated through, 5 minutes. Season with additional salt and pepper to taste. Remove bay leaf and serve hot.

Notes

The barley continues to absorb liquid as the soup sits, so add a little broth when reheating if it thickens too much. If you use hulled barley, increase the simmer time in step 4 to 45 to 50 minutes and stir it in after the beef has already simmered for 45 minutes.