Beef Barley Vegetable Soup Recipe

Ingredients:

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 carrots, peeled and diced

2 celery stalks, diced

1 medium potato, peeled and diced

1 lb chuck roast, cut into bite-sized pieces

2 boxes (32 oz each) beef broth

1 beef bouillon cube

1 can (14.5 oz) diced tomatoes

1 cup pearl barley

1 teaspoon dried thyme

Salt and pepper, to taste

Instructions:

Sauté Vegetables:

Heat the olive oil in a large pot over medium heat.

Add the diced onion, minced garlic, carrots, celery, and potato.

Sauté for 3-5 minutes, or until the vegetables begin to soften.

Brown the Beef:

In a separate pan, brown the chuck roast pieces over medium-high heat until they are browned on all sides.

Drain any excess fat from the beef.

Add the browned beef to the pot with the sautéed vegetables.

Add Liquids and Seasonings:

Pour in the beef broth and add the beef bouillon cube.

Stir in the diced tomatoes, pearl barley, and dried thyme.

Season with salt and pepper to taste.

Simmer the Soup:

Bring the soup to a boil.

Reduce the heat to low and let it simmer, uncovered, for about 1 hour, or until the barley and vegetables are tender and the beef is cooked through.

Adjust Seasonings:

Taste and adjust the seasoning with more salt and pepper if needed.

Serve:

Ladle the soup into bowls and serve hot.

Notes:

Chuck Roast: Chuck roast is ideal for this soup because it becomes tender and flavorful when cooked slowly. If you use a different cut of beef, such as stew meat or brisket, adjust the cooking time as needed to ensure the meat is tender.

Sautéing Vegetables: Be sure to cook the vegetables until they start to soften before adding the beef. This step enhances their flavor and provides a better texture in the finished soup.

Beef Browning: Browning the beef before adding it to the soup develops a richer flavor. Don’t skip this step, and make sure to drain excess fat to avoid a greasy soup.

Beef Broth and Bouillon: Using both beef broth and a bouillon cube adds depth of flavor. If you prefer a less salty option, you can use low-sodium beef broth and adjust the salt later.

Olive Oil: The olive oil is used to sauté the vegetables, which helps to develop their flavors. If you prefer a different flavor, you can use another type of oil, such as vegetable or canola oil.

Diced Tomatoes: The canned tomatoes add acidity and a slight sweetness to balance the flavors. If you prefer a smoother texture, you can use tomato sauce or crushed tomatoes instead.

Pearl Barley: Pearl barley adds heartiness to the soup and absorbs flavors well. If you prefer a quicker-cooking grain, consider using quick-cooking barley or pre-cooked grains.

Simmering Time: Ensure the soup simmers long enough for the barley to cook fully and the flavors to meld. Stir occasionally to prevent sticking and ensure even cooking.

Seasoning: Adjust salt and pepper to taste. Remember that the beef bouillon cube adds saltiness, so taste the soup before adding additional salt.

Storage: This soup stores well in the refrigerator for up to 4 days and freezes well for up to 3 months. To freeze, let the soup cool completely before transferring it to airtight containers. When reheating, you may need to add a bit of water or broth as the barley absorbs liquid over time.

Vegetable Variations: Feel free to add other vegetables such as peas, corn, or green beans if you like. Just add them during the last 15-20 minutes of cooking to prevent overcooking.

Thickening: If you prefer a thicker soup, you can mash some of the potatoes in the pot or add a slurry made from flour or cornstarch and water. Add the slurry at the end of cooking and simmer for a few minutes to thicken.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different cut of beef instead of chuck roast?

Yes, you can use other cuts such as stew meat, brisket, or round roast.

Just ensure that the beef is cooked until tender. Adjust the cooking time as needed based on the cut used.

Can I use vegetable broth instead of beef broth?

Yes, you can substitute vegetable broth if you prefer a lighter flavor or are looking for a vegetarian option.

However, this will change the overall flavor of the soup.

How can I make this soup gluten-free?

To make the soup gluten-free, ensure that the beef broth and beef bouillon cube are gluten-free.

You can also use gluten-free pearl barley or substitute it with another gluten-free grain like quinoa.

How can I make this soup spicier?

Add a pinch of red pepper flakes, hot sauce, or diced jalapeños to the soup.

Adjust the amount according to your heat preference.

Can I prepare this soup in advance?

Yes, this soup can be made in advance and stored in the refrigerator for up to 4 days.

It also freezes well for up to 3 months.

Allow the soup to cool before transferring it to airtight containers for freezing.

Can I use frozen vegetables instead of fresh?

Yes, you can use frozen vegetables.

Just add them to the soup during the last 15-20 minutes of cooking to ensure they don’t overcook.

What if I don’t have pearl barley?

If you don’t have pearl barley, you can substitute it with other grains like quinoa, farro, or even pasta.

Cooking times may vary depending on the substitute used.

How can I thicken the soup if it’s too watery?

If the soup is too watery, you can thicken it by mashing some of the potatoes directly in the pot, adding a slurry of flour or cornstarch mixed with water, or cooking it uncovered to reduce the liquid.

How do I adjust the seasoning if the soup tastes bland?

Taste the soup and add more salt, pepper, or other seasonings as needed.

Fresh herbs like parsley or additional thyme can also enhance the flavor.

Can I cook this soup in a slow cooker or Instant Pot?

Yes, you can adapt this recipe for a slow cooker or Instant Pot.

For a slow cooker, combine all ingredients and cook on low for 6-8 hours or high for 3-4 hours.

For an Instant Pot, use the “soup” or “manual” setting and cook for about 30 minutes, then allow for natural pressure release.