Beef and Barley Vegetable Soup
For an incredibly hearty soup recipe, this Beef and Barley Vegetable Soup is also incredibly easy. The prep work is minimal, leaving you to let this homemade soup simmer and make your entire house smell amazing. With the beef, barley, and vegetables this easy soup recipe is already a complete meal. There's also a very good chance that you have all of these ingredients in your kitchen already, so this vegetable beef soup recipe could be ready for dinner tonight! Serve with warm bread to soak up every last drop of this Beef and Barley Vegetable Soup--trust us, you'll want to!
Serves8 - 10
Preparation Time15 min
Cooking Time1 hr
- 1 1/2 pound stew meat
- 1 (16-ounce) package baby carrots, halved
- 1 cup onion, chopped
- 1 cup dry red wine
- 28 ounces canned diced tomatoes
- 16 ounces tomato juice
- 3 cups Yukon gold potatoes, cubed
- 1 cup frozen green beans
- 1 cup quick-cooking barley
- olive oil
- salt and pepper
- bay leaf
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Follow these easy instructions to make this beef and barley soup recipe.
In a large soup pot, brown meat in olive oil. Remove from the pan and set aside.
Stir in vegetables and cook until onions are translucent. Deglaze the pan with red wine. Return beef to the pot, including any juices that accumulated.
Bring to a simmer, add seasonings, canned tomatoes and juice, and bay leaf. Simmer for 1 hour.
Add the potatoes and barley, simmer until all veggies and meat are tender, about 10 minutes. Add green beans and cook for 5 more minutes. Serve immediately.
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