Herbed Beef Barley Vegetable Soup

🕒 Prep: 20 min
🔥 Cook: 1 hour 30 min
🍽 Serves: 6
★★★★★
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If you're looking to cozy up with a bowl of something hearty and wholesome, this Herbed Beef Barley Vegetable Soup is your ticket to comfort. With tender beef, a medley of veggies, and aromatic herbs, it’s a warm hug in a bowl that's perfect for those chilly days.

Ingredients for Herbed Beef Barley Vegetable Soup

Beef stew meat is the star of this soup, providing a rich, meaty flavor. Browning it first helps lock in juices and deepen the taste. Olive oil is your go-to for sautéing, imparting a hint of fruitiness to the base of the soup. The onion and garlic offer a fragrant foundation, while carrots and celery add sweetness and earthiness. Pearl barley is not only filling but adds a lovely chewy texture. Beef broth serves as the rich, savory liquid base, and diced tomatoes add a touch of acidity and brightness. The herbs, thyme and rosemary, along with a bay leaf, infuse the soup with warmth and depth. Finally, fresh spinach leaves and parsley add a pop of color and freshness right before serving.

Tips & Tricks

  • Brown the beef thoroughly for maximum flavor.
  • If the soup is too thick for your liking, add a bit more broth or water.
  • Use fresh herbs if you have them for an even more vibrant taste.
  • Make a big batch and freeze leftovers for a quick meal on busy days.

Serving Suggestions

This soup pairs beautifully with a slice of crusty bread or a simple green salad. For a heartier meal, you could serve it alongside a baked potato or your favorite sandwich.

Frequently Asked Questions

Can I use a different grain instead of barley?
Absolutely! Farro or rice can be great alternatives, though cooking times may vary.
Is it okay to use frozen spinach?
Yes, but make sure to thaw and drain it well to avoid adding extra water to the soup.
How long will leftovers last?
Stored in an airtight container, the soup will last up to 3 days in the fridge or 3 months in the freezer.

Herbed Beef Barley Vegetable Soup Recipe Walkthrough

Start by heating your olive oil in a large pot over medium heat. Once it's shimmering, add the beef cubes. Let them brown on all sides without moving them too much; this helps develop a nice crust. Once browned, remove the beef and set it aside on a plate.

In the same pot, toss in the chopped onions and minced garlic. Cook these until they're soft and translucent, stirring occasionally to prevent them from sticking. Next, add in the carrots and celery, continuing to sauté for about 5 more minutes. This step builds the aromatic base of the soup.

Return the browned beef to the pot. Stir in the pearl barley, beef broth, diced tomatoes, thyme, rosemary, and the bay leaf. Bring everything to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about an hour. This slow cooking allows the flavors to meld beautifully.

After an hour, season your soup with salt and pepper to taste. Toss in the fresh spinach leaves and stir until they're just wilted. Before you ladle out the soup, stir in the chopped fresh parsley for an extra burst of freshness. Serve it hot and enjoy the comforting flavors.

Why You'll Love This Recipe

  • Rich and savory flavors from beef and herbs.
  • Nutritious with a blend of vegetables and barley.
  • Easy to make with straightforward steps.
  • Perfect for batch cooking and freezing for later.

Ingredients

1 lb beef stew meat, cubed
2 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 large carrots, sliced
2 stalks celery, chopped
1 cup pearl barley
8 cups beef broth
1 can (14.5 oz) diced tomatoes
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
Salt and pepper to taste
1 cup fresh spinach leaves
2 tbsp chopped fresh parsley

Step-by-step Instructions

1. In a large pot, heat olive oil over medium heat. Add beef cubes and brown on all sides.
2. Remove beef and set aside. In the same pot, add onions and garlic; sauté until soft.
3. Stir in carrots and celery, cooking for another 5 minutes.
4. Return beef to the pot and add barley, beef broth, tomatoes, thyme, rosemary, and bay leaf.
5. Bring to a boil, then reduce heat to low and cover; simmer for 1 hour.
6. Season with salt and pepper. Add spinach leaves and cook until wilted.
7. Stir in chopped parsley before serving hot.

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