This Vegetable Beef and Barley Soup recipe will be your new favorite way to warm up in the winter! Loaded with fresh veggies, this delicious beef and barley soup is easy to make and completely delicious!
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Your new favorite beef and barley soup recipe!
This Vegetable Beef & Barley Soup is the ultimate way to warm up after a long, cold winter day. Healthy, hearty and loaded with big chunks of sirloin steak and vegetables, this delicious soup recipe will quickly become a family favorite.
When its the dead of winter, a big pot of soup becomes absolutely necessary. After a long, cold day soup is always the perfect way to warm up your body and soul.
This Vegetable Beef & Barley Soup is most definitely my new favorite winter time recipe. Because of the big chunks of steak and hearty vegetables, it’s healthy and filling.
Here’s how this delicious Vegetable Beef & Barley Soup is made:
Step 1: Brown the Sirloin Steak
In a large Dutch oven or stock pot, add some olive oil, and brown the meat. It should be cooked nearly all the way through, with only a little pink remaining.
Remove the browned meat from the pot and transfer to a bowl to keep warm.
Step 2: Saute the Vegetables
To the same pot, add the vegetables over medium high heat. Saute for 5-7 minutes or until the onions become slightly translucent.
Step 3: Add the rest of the ingredients to the stock pot
Once the vegetables have cooked, add the beef back to the pot, and all the remaining ingredients. You’ll bring the beef and barley soup to a low boil and then reduce the heat to medium-low.
The soup will simmer for approximately 15 minutes.
Pro-tip: Be sure to check the package directions of the barley for accurate cook times. I recommend getting quick-cook barley to keep the cook time low. However, if the barley is not quick-cook, expect the cook time to increase to 45-50 minutes.
What can I serve with vegetable beef and barley soup?
Beef and barley soup is hearty and filling on its own, but goes great served with a simple salad, sandwich, or bread. Here are some recipes that would be great served with this delicious soup:
- Easy Cheesy Breadsticks
- Roasted Carrot Salad with Apples and Pistachios
- Quinoa Chickpea Salad
- Blueberry Spring Mix Salad
- Harvest Salad with Pears
- Kale Apple Salad
In addition to the carrots, celery and onions, mushrooms would be a fantastic addition to this soup. Much like my Slow Cooker Sirloin Beef Stew, the mushrooms would add some additional heartiness to the soup.
This soup is also fantastic as a meal prep option. Great for making on the weekend, and bringing to work as a healthy lunch.
If you loved this delicious Beef & Barley Soup, then check out some of my other soup and dinner recipes:
- Vegetable Beef Stir Fry
- Chipotle Steak Chili Recipe
- Healthy Turkey Chili Recipe
- Healthy Chicken Broccoli Cheese Soup
- Olive Garden Pasta Fagioli Soup
- Healthy Chicken Enchilada Soup Recipe
- Slow Cooker Sausage & Lentil Soup
- Hearty Chicken Noodle Soup
- Slow Cooker Sirloin Beef Stew
- Healthy Unstuffed Peppers with Ground Beef
- Ground Beef Tacos with EASY homemade taco seasoning
- Slow Cooker Mexican Shredded Beef Barbacoa
Here’s the recipe for my delicious Vegetable Beef & Barley Soup:
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Vegetable Beef and Barley Soup
Equipment
- Stock Pot or Dutch Oven This Le Creuset Dutch oven is one of my all-time favorite pieces of cookware. Super durable and versatile! Great for soups and stews.
- Cutting Boards This 3-Pack of non-slip cutting boards are a fantastic tool for every home cook.
- Wooden Spurtle Tools This 5-Piece Wooden kitchen tool set is amazing and great for use in non-stick cookware. No scratches and no plastic!
Ingredients
- 1 lb. sirloin steak trimmed and cubed
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 2 Tablespoons olive oil
- 2 cloves garlic minced
- 1 medium yellow onion diced
- 1 cup celery chopped
- 1 cup carrots chopped
- 1/4 cup tomato paste
- 1 cup quick-cook barley
- 1 (32 oz. carton) beef broth
- 1 cup water
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- In a large stock pot or Dutch oven, add the olive oil, and heat to medium-high heat. Add sirloin and sprinkle with salt and pepper. Brown until cooked through. Remove beef from pot and place in separate bowl to keep warm.
- To the hot stock pot, add the garlic, onion, celery and carrots. Saute in pan for 5-7 minutes or until onions are translucent. Add the beef back to the pot, and add the tomato paste, barley, beef broth, water, thyme, garlic powder, salt and pepper.
- Over medium-high heat, bring to a low boil. Reduce heat to medium-low and simmer for 15 minutes.
- Serve and enjoy.
Notes
Nutrition
This looks so yummy! I love a good barley soup and it is the perfect soup weather right now. Might just have to give this a go 🙂
Lovely! Your recipe is warm, comforting and so perfect for a cold winter’s day! Thanks so much for sharing this with the gang at Fiesta Friday!
What a perfect cosy meal for winter!
This is so perfect for the winter weather that has just hit in my area of Canada! I will be warming up with your recipe this week for sure! Thanks so much for sharing with us at Fiesta Friday!
Beef and Barley what a great combination for your delicious soup! Hope you are having a great week and thanks so much for sharing your awesome recipe with us at Full Plate Thursday!
Miz Helen