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beef and barley vegetable soup in a white bowl sprinkled with parsley, sitting on a wooden cutting board with a white napkin and a bunch of fresh parsley in the background

Beef and Barley Vegetable Soup

If you’re looking for a cozy, veggie-packed meal, a nourishing soup for chilly days, or an easy weeknight dinner, this beef and barley vegetable soup is exactly what you need. It’s hearty, comforting, and loaded with tender beef, wholesome barley, and vibrant vegetables.
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Course Soups & Stews
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes
Servings: 8

Ingredients

  • 1 coconut oil or olive oil
  • 1 yellow onion
  • 6 carrots
  • 3 celery sticks
  • 2 cloves garlic
  • 2 lbs beef stew meat any cut cubed
  • 4-5 yukon gold potatoes medium
  • 6 cups beef broth use 8 cups for extra liquid OR 4 cups broth, 2 cups water
  • 1/2 cup dry red wine
  • 1/4 cup tomato paste
  • 1/2 cup pearl barley
  • 1/4 tsp black pepper
  • 1 tbsp salt
  • 2 bay leaves
  • 1 tsp dried thyme
  • 2-3 sprigs fresh rosemary and/or thyme
  • optional fresh parsley to garnish

Instructions

  • Heat the oil in a large pot or Dutch oven over medium heat.
  • While the oil is warming, chop the onions, carrots and celery. When the oil is warm, add these veggies first.
  • While the onions, carrots and celery cook, mince the garlic and chop the potato into bite-sized pieces.
  • When the onions look translucent and are beginning to soften (about 5-8 minutes), add the beef to the pot and brown alongside the veggies (you can brown the meat before adding veggies if desired, but not necessary).
  • Once meat is browned, add garlic and give everything a quick stir to release the scent of garlic. Then add in the remainder of the ingredients: potatoes, broth, wine, tomato paste, barley and seasonings.
  • Once the soup is simmering, reduce the heat to low and cook for about 1-1.5 hours until the beef is nice and tender.
  • Remove rosemary sprig from soup if used.
  • Adjust salt and pepper if necessary.
  • Optional: Garnish with fresh parsley.
Nutrition Facts
Beef and Barley Vegetable Soup
Amount per Serving
Calories
327
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
3
g
Cholesterol
 
70
mg
23
%
Sodium
 
1710
mg
74
%
Potassium
 
1135
mg
32
%
Carbohydrates
 
33
g
11
%
Fiber
 
6
g
25
%
Sugar
 
5
g
6
%
Protein
 
31
g
62
%
Vitamin A
 
7786
IU
156
%
Vitamin C
 
23
mg
28
%
Calcium
 
73
mg
7
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.