Veggie Beef Barley Soup to Warm the Cockles of Your Heart

veggie beef barley soup

Make triple the ingredients for this soup because your friends and neighbors are going to want some! A classic soup that never goes out of style, it’s perfect for lunch, after school and anytime you need to fill an empty belly! This hearty, comforting soup is delicious paired with biscuits, crusty bread or all by itself!


Veggie Beef Barley Soup

beef barley soup

Perfect for anytime or any season this flavorful classic soup is so super healthy, flavorful and divine! And kids love it!

  • Author: King Arthur Flour


  • 1/4 cup olive oil
  • 2 cloves garlic, peeled and halves lengthwise
  • 1 pound beef chuck or stew meat, cut into 1” chunks
  • 1/8 to 1/4 teaspoon freshly ground black pepper
  • 2 quarts beef broth or stock
  • 2/3 cup medium pearled barley, rinsed in cool water and drained
  • 1 medium yellow onion, peeled and chopped
  • 1 medium stalk celery, cleaned, trimmed, and cut into 1/2” slices
  • 1 large or 2 medium carrots, peeled and cut into 1/2” slices
  • 2 medium potatoes, peeled and diced into 3/4” cubes
  • 1/4 teaspon dried oregano
  • 1/2 teaspoon dried thyme
  • 28-ounce can plum tomatoes, drained and chopped; or 28-ounce can chopped tomatoes


  1. Heat 2 tablespoons of the olive oil in a large skillet. Add the garlic and cook until barely golden. Remove the garlic, and set it aside.
  2. Working in batches, add a single layer of beef cubes to the skillet and sear on all sides, adding additional oil when necessary. Remove each batch with a slotted spoon, and sprinkle with black pepper. Leave any remaining oil in the skillet, and set it aside.
  3. In a large soup pot, bring the stock or broth to a simmer. Add the browned beef and rinsed barley, cover, and return to a full simmer. Reduce heat and cook gently for about 1 1/2 hours.
  4. Return the skillet to medium heat and add 2 tablespoons of olive oil, if there wasn’t any left over from the beef. Heat and add the onion, celery, carrots, and potatoes.
  5. Stir in the oregano and thyme. Cover the skillet and cook over very low heat for about 15 minutes.
  6. Transfer the vegetables to the simmering soup, then add the chopped tomatoes and the reserved garlic. Simmer for 15 minutes before serving.
  7. Yield: 12 to 13 cups, 8 to 12 servings.
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