Vegetable Beef Barley Mushroom Soup (Print Version)

A comforting bowl of tender beef, nutritious barley, and fresh vegetables in rich beef broth.

# What You'll Need:

→ Meats

01 - 1.1 lbs beef stew meat, cut into 1-inch cubes

→ Grains

02 - 1/2 cup pearl barley, rinsed

→ Vegetables

03 - 1 large onion, diced
04 - 2 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 9 oz cremini or white mushrooms, sliced
07 - 2 cloves garlic, minced
08 - 1 medium potato, peeled and diced
09 - 1 can (14 oz) diced tomatoes with juices

→ Liquids & Seasonings

10 - 6 cups beef broth
11 - 1 bay leaf
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried parsley
14 - Salt and freshly ground black pepper to taste

→ Fats & Oils

15 - 2 tablespoons olive oil

# Cooking Steps:

01 - Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides for approximately 5 minutes. Remove beef and set aside.
02 - In the same pot, add diced onion, carrots, and celery. Cook for 4-5 minutes until softened.
03 - Add sliced mushrooms and cook for 3 minutes, stirring occasionally.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Return browned beef to the pot. Add diced potatoes, tomatoes with juices, pearl barley, beef broth, bay leaf, thyme, and parsley. Stir to combine thoroughly.
06 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
07 - Check barley and beef for tenderness. Simmer uncovered for 15-20 minutes more if needed until barley is tender and soup has thickened slightly.
08 - Season with salt and pepper to taste. Remove bay leaf before serving. Serve hot, garnished with fresh parsley if desired.

# Expert Advice:

01 -
  • It fills your entire house with that deep, savory aroma that makes people ask what you're cooking before they even walk in.
  • The barley gets wonderfully tender and absorbs all the broth flavors, making every spoonful satisfying and stick-to-your-ribs filling.
  • You can throw it together on a busy day and let the oven do the heavy lifting while you handle other things.
02 -
  • Brown the beef properly in batches if needed, because crowding the pot steams the meat instead of browning it, which changes the entire texture and flavor of your final soup.
  • Don't skip rinsing the barley, as it removes the starch coating that can make your soup cloudy and weirdly thick rather than silky and appealing.
03 -
  • Use a meat thermometer to check that your beef reaches at least 160 degrees Fahrenheit for tender, fully cooked meat without guessing.
  • Save the mushroom stems and vegetable scraps to make your own beef broth next time, which elevates the entire soup and costs you nothing.
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