The pantry-friendly recipe for old-fashioned beef vegetable soup with barley can be prepared whenever you want. This soup will keep you warm at lunch or dinner since it is packed with succulent meat, barley, and nutrient-rich vegetables. Soup is one of my go-to dishes to prepare on a snow day. Since we've had so many snow days recently, I've been making soup nonstop. This recipe is a go-to for when I'm snowed in because I often have all the ingredients in my pantry and freezer. There is no need to quickly run to the store. This filling beef and vegetable soup are hearty, flavorful, and calming. To be able to reheat a bowl of delicious veggie beef soup whenever I'm in the need of comfort food, I always store some in the freezer. I prefer to use a lean beef cut for stew, such as top round, although chuck has more fat and is, therefore, tastier. The least priced meat is typically chuck. You could alternatively buy a small roast and chop it yourself into cubes, or you could use sirloin tips. Use your preferred beef broth or stock, although I advise using a low-sodium version so you can manage the saltiness of your soup. 
My favorite vegetables are those that are frozen. Peas, maize, green beans, and carrots are mixed for me. They don't become mushy in the soup and store well in the freezer. Use frozen vegetables freely because they are extremely healthful and taste just as wonderful in soups as fresh ones. Barley with a short cooking time – This barley cooks in 10 to 15 minutes and is perfect for making beef barley soup. Regular can be used if you can't find this kind, but be careful you cook it for longer than recommended on the packet. I use a simple tomato sauce from a can, but you could instead use a cup of freshly chopped tomatoes in its place. Additionally, you can use crushed or chunky canned tomatoes. Olive oil and seasonings - I prefer to use olive oil for much of my cooking, but you're welcome to substitute canola or any vegetable oil. Basic ingredients including onion and garlic powder, dried parsley, salt, and pepper are present in this beef vegetable soup. Use your preferred seasonings, though, if you have a preference. 
How to Prepare Vegetable Beef Barley Soup
- Used olive oil to brown stew meat before seasoning with salt and pepper.
- Add tomato sauce and broth. Simmer the stew meat until it is soft.
- Add Barley, frozen vegetables, and extra seasonings. Until vegetables and barley are soft, cook over low heat.
- Season before putting food in bowls
vegetable beef barley soup
All of my favorite vegetable soups, including this barley soup with beef, are stuffed with healthy ingredients like grains and vegetables. It is a substantial and filling barley soup that warms every part of your body and leaves you feeling thoroughly pleased. It screams comfort food, just like your mother used to prepare it, and goes great with a serving of buttermilk biscuits and a side salad! 
Making beef barley soup with vegetables: Even though the ingredient list appears large, making this beef and barley soup is very simple. I begin by briefly sautéing the garlic and onions. Simply add the remaining ingredients to the pot and cook for the desired tenderness. For the finest flavor, I use homemade stocks whenever possible. What kind of beef is best for soup? Beef must be cooked for this dish. For this beef barley soup, you can use leftover pot roast, leftover steak, or leftover roast beef. You can make your beef if you don't have some already cooked. I either use cubed chuck or flank steak that has been cut against the grain. In this recipe for barley soup, a cooked hamburger can be swapped out if you'd prefer. You should brown the beef with the onions and then drain any excess fat if you're making ground beef and barley soup. Barley is a key ingredient in this dish. Brown rice and barley are both grains that are comparable in size and texture. Although there are various other kinds of barley, this recipe calls for pearl barley because it is the most popular. In many soup recipes, I frequently substitute it for rice and pasta; it is ideal in my chicken barley soup! 
recipe for vegetable beef barley soup
If you haven’t tried the recipe for barley soup with beef and vegetable don’t hesitate to make it as soon as possible. This hearty soup gets its substance and satisfying quality from the barley. It is delicious when eaten alongside a slice of crusty bread that has been smeared in butter. Ingredients:
- 1 tsp of salt, seasoning
- 1 tsp of powdered onion
- 1 tsp of powdered garlic
- 1 ½ pound of cubed, 1-inch-wide beef stew meat
- two teaspoons of canola oil
- three water cups
- 2-3 medium potatoes, diced after being peeled
- 1 cup of raw carrots, sliced
- 1 cup of celery, chopped
Instruction:
- Mix the flavored salt, onion powder, and garlic powder in a large plastic bag that can be sealed back up again. Toss the steak in the sauce after adding it. Cook the beef in oil in a large skillet until the pink color has been removed and then drain.
- Place in a slow cooker with either 5 or 6 quarts of capacity. Include the water, potato, carrots, celery, and onion in the dish along with the bouillon. Cook, covered, on the lowest possible heat setting for five to six hours, or until the meat and veggies are nearly done.
- Add tomatoes, peas, and tomato juice along with the barley, season with salt and pepper, cover, and continue cooking for an additional 2 hours or until the barley is soft.
old fashioned vegetable beef barley soup
This hearty homemade soup, known as old-fashioned hearty soup with beef and barley, is prepared by using a slow simmering method that requires a significant amount of time. The consistency is thick and almost as rich as a beef barley stew would be. Have no fear, the amount of time necessary for preparation is not excessive. This recipe will warm both your heart and your stomach just in time for the chilly weather that is on its way. Keep in mind that the stove and the ingredients do all of the work; all you have to do is collect the plaudits. You will need the following ingredients to make this dish: beef, butter, olive oil, celery, onions, garlic, fresh thyme, Italian parsley, bay leaves, V-8 Juice, red wine, beef broth, barley, salt, and pepper. 
This is one of those soups that, with a few simple adjustments to the preparation methods, has the potential to be elevated from average to exceptional. It calls for everyday items, the kind that is found in the majority of traditional family recipes. This recipe is not simply a beef stew with more liquid added to it, as we have seen in some other variants of the dish. Neither is this soup only an excuse to use up any leftover meat, as is the case with many other recipes for beef barley soup. My honey has just freshly ground and diced our chuck blade. After the beef, onions, celery, and garlic have been sautéed together, the meat, vegetables, and herbs are added to a pot and brought to a moderate simmer to create a flavorful stock. The next step is to add some red wine and spicy V-8 juice, both of which contribute to the already decadent flavor of the soup. Finally, bring everything to a simmer and let it cook for a while so that all of the flavors may meld together and create a flavorful and filling soup. 
healthy vegetable beef barley soup recipe
Thick and filling, with a deep beef flavor and a ton of umami, is beef and barley soup recipe with some added healthy vegetable. On the second day, the soup is even better and is the ideal comfort food for a chilly day. Nothing warms you up like a hearty cup of soup or stew when the weather is chilly. This beef barley soup is like a hug in a bowl—comforting, filling, and delicious! It's similar to our beloved Tuscan chicken stew. In addition to the hearty beef and barley in this soup recipe, it also includes carrots, celery, and the most delectably thick broth. We add Worcestershire sauce, butter, thyme, and garlic to the beef for depth of flavor; the Worcestershire sauce, in particular, really provides that umami and draws out even more flavor from modest (and inexpensive) stewing beef cubes. This recipe, which is adored by both children and adults, is perfect for making ahead because it freezes well and is even better after spending the night in the refrigerator. Do you not just adore it when that occurs? 
In this recipe, stewing beef cubes are used, however, I feel that occasionally they can be too big to eat in a soup. To make them easier and more fun to eat—and to ensure that you get beef in every bite—I advise chopping them down to roughly 12-inch cube size. Onion, carrots, and celery are veggies that provide the soup flavor and nourishment; I find that when they are finely diced, they are more palatable. Worcestershire sauce is essential because it adds umami and enhances the flavor of the beef. I usually keep chicken stock on hand, but for this dish, you're going to want beef broth for that deep, rich flavor. If you can't locate Worcestershire sauce, soy sauce can serve as an alternative. Additionally, you can utilize cattle bone-based homemade bone broth (adjust salt as needed). For this recipe, I used pearl barley because it is the variety that is most frequently found in grocery stores. The cooking periods for quick barley and other varieties of barley will vary.