Vegetable Beef Barley Soup Recipe
The barley helps to make this soup filling and robust. I like to eat it with a piece of crusty bread slathered in butter.
The barley helps to make this soup filling and robust. I like to eat it with a piece of crusty bread slathered in butter.
- 1/2 teaspoon salt
- 1/2 cup chopped onion
- 3 cups water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup chopped celery
- 1 teaspoon beef bouillon granules
- 2 tablespoons canola oil
- 3 medium potatoes peeled and diced
- 1 teaspoon seasoned salt
- 1 can (14-1/2 ounces) diced tomatoes undrained
- 1 cup tomato juice
- 1 can (15-1/4 ounces) whole kernel corn drained
- 1-1/2 pounds beef stew meat cut into 1-inch cubes
- 3/4 cup medium pearl barley
- 1 cup sliced fresh carrots
- 1 can (8-1/2 ounces) peas drained
- Carbohydrate 19.3559918237062 g
- Cholesterol 0.045 mg
- Fat 3.83713755209179 g
- Fiber 3.84352144323008 g
- Protein 2.65704562509299 g
- Saturated Fat 0.341906911461884 g
- Serving Size 1 1 serving (170g)
- Sodium 466.753114586677 mg
- Sugar 15.5124703804761 g
- Trans Fat 0.0977712395857012 g
- Calories 119 calories
Step-by-step
- In a large resealable plastic bag, combine the seasoned salt, onion powder and garlic powder. Add beef and toss to coat.
- In a large skillet, brown beef in oil until meat is no longer pink; drain.
- Transfer to a 5- or 6-qt. slow cooker. Add the water, potatoes, carrots, celery, onion and bouillon.
- Cover and cook on low for 5-6 hours or until meat and vegetables are almost tender.
- Add the corn, tomatoes, peas, tomato juice, barley, salt and pepper; cover and cook 2 hours longer or until barley is tender.
A Hearty and Comforting Vegetable Beef Barley Soup
As a busy working mom, time is always of the essence. Finding recipes that are both delicious and easy to prepare is a constant quest. This Vegetable Beef Barley Soup fits the bill perfectly. It's a hearty, flavorful soup that's surprisingly simple to make, even on a hectic weeknight. The best part? It's mostly hands-off cooking, thanks to my trusty slow cooker. I can toss everything in the morning, and come home to a warm, comforting meal ready to soothe my soul after a long day.
The secret to this soup’s success lies in the simple combination of ingredients. The beef stew meat simmers slowly, developing a rich, savory flavor that permeates the entire soup. The barley adds a delightful chewiness and heartiness that makes this soup incredibly satisfying. I love how the vegetables – potatoes, carrots, celery, and corn – all meld together, creating a beautiful medley of textures and tastes. A touch of tomato juice adds a bright acidity that balances the richness of the beef and barley. And of course, a sprinkle of fresh pepper elevates the entire experience.
This recipe is incredibly versatile. Feel free to experiment with different vegetables based on what’s in season or what you have on hand. Adding a bit of spinach or kale at the end would add a boost of nutrients and a vibrant green color. If you prefer a spicier soup, a pinch of red pepper flakes would do the trick. The beauty of this soup is its adaptability – you can personalize it to your preferences and enjoy it time and time again.
One of my favorite things about this soup is the leftovers. It tastes even better the next day! I often pack a container for lunch, and it's the perfect way to have a warm, nutritious meal without spending time preparing it at the office. It’s also a wonderful way to use up leftover cooked beef, if you happen to have some.
Beyond its ease of preparation and delicious flavor, this soup offers a fantastic nutritional profile. Barley is a great source of fiber, which aids digestion and keeps you feeling full and satisfied. The vegetables provide essential vitamins and minerals, and the lean beef offers a good source of protein. This soup is a complete meal in a bowl, providing comfort, nourishment, and convenience – all qualities I truly appreciate.
I often serve this soup with a crusty loaf of bread, slathered with a little butter. The slight sweetness of the bread perfectly complements the hearty, savory flavors of the soup, creating a delightful contrast of textures and tastes. It's a simple yet satisfying meal that the whole family enjoys. And honestly, on those nights when energy levels are low, that’s exactly the kind of meal I need.
So, whether you're a busy professional like myself, a stay-at-home mom juggling a million things, or simply someone who appreciates a good, comforting bowl of soup, give this Vegetable Beef Barley Soup a try. It’s a recipe that has earned a permanent spot in my kitchen, and I’m confident it will become a favorite in yours as well. The warm, satisfying flavors, the ease of preparation, and the delicious leftovers make it a truly winning recipe, time and time again.
Tips and Variations:
- For a thicker soup, add a tablespoon or two of cornstarch mixed with a little cold water to the soup during the last 30 minutes of cooking.
- If you don't have a slow cooker, you can adapt this recipe for the stovetop. Brown the beef, then transfer everything to a large pot and simmer on low for about 1 1/2-2 hours, or until the barley and vegetables are tender.
- Feel free to add other vegetables like mushrooms, zucchini, or green beans.
- For a richer flavor, use beef broth instead of water and bouillon.
- Garnish with fresh herbs like parsley or chives before serving.
Enjoy!
