Go Back
–+ servings
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!

Vegetable Beef and Barley Soup

Erin Indahl-Fink
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!
Print Recipe Remove Ads Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soups and Stews
Cuisine American
Servings 6 servings
Calories 292 kcal

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

Be sure to reference cooking directions for the barley you purchase. If the barley is not quick-cook, be sure to adjust the simmering time to adequately cook the barley. Depending on the barley you purchase, this could be as long as 45-50 minutes.

Nutrition

Serving: 1gCalories: 292kcalCarbohydrates: 33gProtein: 21gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 46mgSodium: 746mgPotassium: 618mgFiber: 7gSugar: 4gVitamin A: 3831IUVitamin C: 6mgCalcium: 59mgIron: 3mg
Keyword vegetable beef and barley soup, beef and barley soup, barley soup recipe, beef and barley soup recipe
Tried this recipe?Let us know how it was!