There’s nothing quite like a steaming bowl of homemade soup to warm you up on a chilly day. Beef Barley Vegetable Soup is a classic comfort food that combines rich, tender beef with wholesome barley and a medley of vegetables, creating a satisfying and nutritious meal. This recipe is perfect for both slow cooker and stovetop methods, ensuring that you can enjoy this delightful dish no matter your preferred cooking style.
Ingredients
Before we delve into the step-by-step process, let’s take a look at the ingredients you’ll need for this delicious Beef Barley Vegetable Soup:
- 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
- 1 tablespoon white sugar
- ¼ teaspoon ground black pepper, or more to taste
- Salt to taste
Directions
Slow Cooker Method
- Cook the Beef: Place the beef chuck roast in a slow cooker. Cook on High until the meat is tender, which should take about 4 to 5 hours.
- Add Barley and Bay Leaf: During the last hour of cooking, add the barley and bay leaf to the slow cooker. This allows the barley to cook and absorb the flavorful broth.
- Prepare the Beef: Once the meat is done, remove it from the slow cooker and chop it into bite-sized pieces. Discard the bay leaf. Set the beef, broth, and barley mixture aside.
- Sauté the Vegetables: Heat the oil in a large stockpot over medium-high heat. Sauté the chopped carrots, celery, onion, and frozen mixed vegetables until they are tender, which should take about 5 to 7 minutes.
- Combine Ingredients: Add the water, stewed tomatoes, beef bouillon cubes, sugar, 1/4 teaspoon of black pepper, and the beef-barley-broth mixture to the stockpot.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat and let it simmer for 10 to 20 minutes. This allows the flavors to meld together beautifully.
- Season and Serve: Finally, season the soup with salt and additional pepper to taste. Serve hot and enjoy the hearty, flavorful goodness.
Stovetop Method
For those who prefer the stovetop method, here’s how you can prepare this delightful soup:
- Prepare the Beef: Cut the beef chuck roast into bite-sized pieces. Heat 1 tablespoon of vegetable oil in a stockpot over medium-high heat. Add the beef cubes and cook, stirring frequently, until browned on all sides. Remove the meat and set aside.
- Sauté the Vegetables: Reduce the heat to medium and add the remaining tablespoon of vegetable oil to the stockpot. Stir in the chopped carrots, celery, and onion. Cook until the onion is translucent and the vegetables are tender, about 5 minutes.
- Combine Ingredients: Add the water, stewed tomatoes, barley, sugar, beef bouillon cubes, bay leaf, and 1/4 teaspoon of black pepper to the pot. Bring the mixture to a simmer.
- Simmer the Soup: Stir in the browned beef cubes. Cover the pot and let it simmer until the beef is tender and the barley is cooked, which should take about 2 hours. Add the frozen mixed vegetables in the last 30 minutes of cooking.
- Season and Serve: Season the soup with salt and additional pepper to taste. Serve hot and enjoy the comforting and hearty flavors.
Tips for the Perfect Beef Barley Vegetable Soup
Creating the perfect Beef Barley Vegetable Soup is an art, and a few tips can help you make this recipe truly outstanding:
- Choosing the Beef: The beef chuck roast is an ideal choice for this recipe because it becomes incredibly tender when slow-cooked. However, you can also use other cuts of beef that are suitable for slow cooking, such as beef shank or brisket.
- Barley Tips: Barley adds a wonderful texture and nutty flavor to the soup. Make sure to rinse the barley before adding it to the soup to remove any residual dust or debris.
- Vegetable Variations: Feel free to customize the vegetable mix to suit your taste. Fresh vegetables can be used instead of frozen ones, and you can add or substitute vegetables like potatoes, peas, or green beans.
- Flavor Enhancements: For an extra depth of flavor, consider adding a splash of Worcestershire sauce or a couple of cloves of minced garlic to the sautéing vegetables.
- Storing and Reheating: This soup stores well and tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up on the stovetop over medium heat until hot.
Nutritional Benefits
Beef Barley Vegetable Soup is not only delicious but also packed with nutritional benefits. Here are some of the health advantages of this hearty soup:
- Protein-Rich: The beef in the soup provides a good source of protein, essential for muscle repair and growth.
- Fiber from Barley: Barley is a whole grain that is high in dietary fiber, which aids in digestion and helps maintain a healthy weight.
- Vitamins and Minerals: The vegetables in the soup are rich in vitamins and minerals. Carrots provide vitamin A, celery offers vitamin K, and onions are a good source of vitamin C.
- Low in Fat: By using lean cuts of beef and limiting the amount of oil, this soup can be a low-fat meal option.
- Hydration: Soups are a great way to stay hydrated, especially during colder months when fluid intake might decrease.
Conclusion
Beef Barley Vegetable Soup is a timeless recipe that combines tender beef, wholesome barley, and a variety of vegetables to create a nourishing and flavorful dish. Whether you choose to prepare it in a slow cooker or on the stovetop, this soup is sure to become a family favorite. Enjoy it on a cold winter day, or anytime you crave a comforting and hearty meal. With its rich flavors and nutritional benefits, Beef Barley Vegetable Soup is a dish that will warm both your body and soul.
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A Hearty Delight: Beef Barley Vegetable Soup Recipe
- Total Time: 1 hour 50 minutes
- Yield: 6 servings 1x
Description
Beef Barley Vegetable Soup is a hearty and nutritious soup that combines tender chunks of beef, wholesome barley, and a variety of fresh vegetables. It’s a comforting dish perfect for cold days, offering a balanced mix of protein, fiber, and vitamins. This soup is both filling and flavorful, making it an excellent choice for a satisfying meal.
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
Instructions
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.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 45 mg