Vegetable Beef Barley Soup

Vegetable Beef Barley Soup

As I’ve mentioned in previous posts, soups are my favorite food. They’re incredible versatile from hearty stews to warm you on a cold winter day to light and refreshing soups on a cool summers even. Because of my fascination with soups, I’ve decided to challenge myself to create soup for every week of the year; 52 Weeks From the Soup Pot. This weeks soup, kicks off the the challenge with an amazing Vegetable Beef Barley Soup.

1 For weeks I’ve had a craving for a rich and savory Vegetable Beef Barley Soup. While the soup takes several hours to prepare, it’s well worth it. It freezes beautifully and stores throughout the week for lunches on the go. It’s iron and protein filled with a substantial amount of fiber to last throughout the afternoon or evening. The barley works as a slow burning carbohydrate the will sustain your energy.

Vegetable Beef Barley Soup

To start, you’ll need to diced up the vegetables into small pieces about a 1/4 – 1/2 inch diameter. For my soups, I like to cut the vegetables and meats into small pieces. I find the blend together better. For stews, I intentionally use large pieces of vegetable and meats. It creates a more hearty and saucy dish.

Heat your soup pot over medium high and add the olive oil. Once the oil is heated, add the onions and garlic. Sauté the onions until they are translucent, then sprinkle with salt to sweeten the onions. Stir in the stew meat and continue cooking until the meat is well browned. As the stew meat is browning, finish dicing up the carrots and celery. Stir them into the base once the meat is browned. Allow the mixture to simmer over medium heat for 10 – 15 minutes in order to slightly soften the carrots.

Pour in the beef broth and bring the soup to a hard boil. Once it is at a hard boil, stir in the oregano, thyme, rosemary, bay leaf, diced tomatoes and red wine. Bring the soup back up to a boil before reducing the heat to medium, covering the pot and allowing the soup to simmer for 1 1/2 hours or until the meat is tender.

Once the meat is tender to your liking, stir in the russet potato, sweet potato, barley and spinach. Allow the soup to simmer for 45 minutes or until the barley is tender. Keep an eye on the amount broth. Over the cooking process, the barley will absorb a substantial amount and some will evaporate off. If you find the broth is too low, simply add a cup or two of water. Stir the soup periodically to prevent the barley from sticking the bottom of the pot.

Vegetable Beef Barley Soup

Just before serving, mix in the corn and peas. Allow them to cook for 10 minutes. By adding the corn and peas at the very end, they will retain their firmness and color. It will help to prevent them from over cooking.

Vegetable Beef Barley Soup

This Vegetable Beef Barley Soup is filled with garden fresh vegetables. They create bursts of flavor and color throughout the soup. Serve with a side of garlic herb crostini for dipping. You could even serve this soup with fluffy Cheddar Cheese Biscuits. Either way, your going to want a second bowl full.

Vegetable Beef Barley Soup

Vegetable Beef Barley Soup

Recipe by Pantry and TableCourse: Dinner, LunchCuisine: Soups and StewsDifficulty: Moderate
Servings

8

servings
Prep time

30

minutes
Calories

448

kcal
Cooking time

3

Hours

This Vegetable Beef Barley Soup is filled with garden fresh vegetables. They create bursts of flavor and color throughout the soup. Serve with a side of garlic herb crostini for dipping. You could even serve this soup with fluffy Cheddar Cheese Biscuits. Either way, your going to want a second bowl full.

Ingredients

  • 1 T. Olive Oil

  • 1 Large Yellow Onion, diced

  • 3 Cloves Garlic, minced

  • 1/2 tsp. Salt

  • 1 tsp. Course Black Pepper

  • 1 lb. Stew Meat, diced

  • 2 Stalks Celery, diced

  • 2 Large Carrots, diced

  • 5 cups Beef Broth

  • 1 1/2 cups Red Wine

  • 3 cups Diced Tomatoes

  • 2 Bay Leaves

  • 1 tsp. dried Thyme

  • 1/2 tsp. dried Oregano

  • 1 tsp. dried Rosemary

  • 1 1/2 cup Spinach, finally chopped

  • 1 Large Russet Potato, diced

  • 1 Large Sweet Potato, diced

  • 3/4 cup Pearl Barley

  • 1 cup Corn

  • 1 cup Peas

Directions

  • Sauté onions and garlic over medium high heat. Add in the salt and pepper as the onions become translucent.
  • Stir in the stew meat and brown.
  • Pour in the beef broth and bring to a hard boil
  • Add the thyme, oregano, rosemary, bay leaves, dice tomatoes and wine. Return the soup to a hard boil. Cover and reduce the heat to medium.
  • Allow the soup to simmer for 1 1/2 hours or until the meat is tender.
  • Stir in the russet and sweet potatoes, barley and spinach. Bring the soup back up to a hard boil. Lower the heat to medium and allow the soup to cook for 45 minutes uncovered.
  • Lastly, stir in the corn and peas. Let them cook for 5 – 10.
  • Serve hot.

Nutrition Facts

8 servings per container


  • Amount Per ServingCalories448
  • % Daily Value *
  • Total Fat 8.03g 13%
    • Saturated Fat 1.27g 7%
    • Trans Fat .002g
  • Sodium 751mg 32%
  • Potassium 1778mg 51%
  • Total Carbohydrate 69.53g 24%
    • Dietary Fiber 17.1g 69%
    • Sugars 4.49g
  • Protein 29.53g 60%

  • Vitamin A 234%
  • Vitamin C 17%
  • Calcium 17%
  • Iron 52%
  • Vitamin E 8%
  • Vitamin K 16%
  • Thiamin 55%
  • Riboflavin 60%
  • Niacin 117%
  • Vitamin B6 96%
  • Vitamin B12 146%
  • Folate 37%
  • Pantothenic Acid 28%
  • Phosphorus 76%
  • Magnesium 47%
  • Zinc 32%
  • Selenium 29%
  • Copper 50%
  • Manganese 64%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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