How to Make Beef Barley Vegetable Soup - A Step-by-Step Guide

Beef barley vegetable soup is a hearty and nutritious dish that is perfect for a cold winter day. This soup is packed with tender chunks of beef, hearty barley, and a variety of flavorful vegetables. It's a one-pot meal that is not only comforting and delicious, but also incredibly easy to make.

What sets this beef barley vegetable soup apart from other soups is the addition of barley. Barley is a whole grain that is rich in fiber, protein, and a variety of vitamins and minerals. When...

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Ingredients

  • 1 (3 pound) beef chuck roast
  • ½ cup barley
  • 1 bay leaf
  • 2 tablespoons oil
  • 3 carrots, chopped
  • 3 stalks celery, chopped
  • 1 onion, chopped
  • 1 (16 ounce) package frozen mixed vegetables
  • 4 cups water
  • 1 (28 ounce) can chopped stewed tomatoes
  • 4 cubes beef bouillon cube
  • 1 tablespoon white sugar
  • ¼ teaspoon ground black pepper, or more to taste
  • salt to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 4 hrs 15 mins
  • Total Time: 4 hrs 35 mins
  • Servings: 10

  • Place chuck roast in a slow cooker. Cook on High until tender, 4 to 5 hours. Add barley and bay leaf during the last hour of cooking.
  • Remove meat; chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
  • Heat oil in a large stock pot over medium-high heat. Sauté carrots, celery, onion, and frozen mixed vegetables until tender, 5 to 7 minutes.
  • Add water, stewed tomatoes, beef bouillon cubes, sugar, 1/4 teaspoon pepper, and beef-barley-broth mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes.
  • Season with salt and pepper before serving.
  • Nutrition

    321 cal.

    • Total Fat: 17g
    • Saturated Fat: 6g
    • Cholesterol: 62mg
    • Sodium: 606mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 5g
    • Total Sugars: 6g
    • Protein: 20g
    • Vitamin C: 13mg
    • Calcium: 66mg
    • Iron: 4mg
    • Potassium: 553mg