Hands down, this Beef Barley Vegetable soup is one of my favourite soups. Thick, hearty, rich, beefy – simply mouth watering. It’s loaded with vegetables, tender barley and beef. The barley is an excellent source of fibre, protein and many important minerals, making this soup a healthy weeknight dinner (or lunch with the leftovers if there are any). It can, of course, be served as a soup starter in a mug, but I tend to make it a full meal in a big bowl, almost like a stew. I serve it with hot fresh bread for dipping …heaven. I have to beg my husband to save some for the next day or two.
The soup takes about 15 minutes to pull together before it simmers on the stove for an hour. There is one surprising ingredient in this recipe – a couple of tablespoons of au jus or demi-glace gravy mix, found in a package (I use Knorr Swiss, but even a brown gravy mix will do in a pinch). Essentially this is just a shortcut for adding a bit more depth of flavour and some thickening for the soup (add slightly less if you prefer your soup with less body). Very worthwhile, though, even though it feels a bit like cheating. Why not – it works.
The soup keeps well in the fridge. It does thicken as the barley absorbs the broth, so just add some water or broth to thin it out to your desired consistency the next day. This is a delicious soup perfect for the cold weather. I’ve even ladled it into mason jars and given it as gifts.
Hearty Beef Barley Vegetable Soup Recipe
This hearty beef barley vegetable soup is the ultimate comfort meal-in-a-bowl. Thick and rich and loaded with healthy grains, veggies and protein. So good.
- Prep Time: 15m
- Cook Time: 1h
- Total Time: 1h 15m
- Serves: 6
- Yield: 11-12 cups
Ingredients
- 1 pound - 1 1/2 pounds chuck or chuck eye beef (well marbled if possible)
- 1 tablespoon oil
- 4 large carrots
- 4 celery ribs
- 1 large onion
- 1 clove garlic, minced
- 4 cups chicken broth (about 1 litre)
- 3 cups beef broth
- 1 cup water
- 1 teaspoon dried thyme
- 1/2 cup barley (rounded cup)
- 2 teaspoons Worcesterchire sauce
- 2 tablespoons from Au Jus or Demi Glace gravy mix package (or brown gravy package)
- salt and pepper to taste
- 4 cups fresh baby spinach (optional)
Instructions
- PREPARE THE VEGETABLES: Shortcut method: Peel carrots and cut into large chunks. Cut celery and onion into large chunks. Place carrots, celery and onions in food processor. Pulse a few times until vegetables are chopped into small pieces. Alternatively, dice carrots, celery and onions with a knife.
- SAUTE BEEF AND VEGETABLES: Heat oil on medium high in a large heavy-bottomed pot. Sprinkle beef with slat and pepper and brown it on both sides. Remove from pot and cut into bite size pieces. Add another teaspoon of oil if necessary. Add vegetables and saute for 5-7 minutes. Add garlic and saute a minute more.
- ASSEMBLE THE SOUP: Add the chicken and beef broth, water, thyme, barley, Worcesterchire and 2 tablespoons from the gravy base package. Stir, cover and bring to a boil. Lower heat and simmer the soup for an hour.
- FINISH THE SOUP: Add baby spinach (if using) and stir until wilted, about 1 minute. Taste and adjust seasonings, adding salt and pepper if needed or a bit more soup base from the package to achieve the thickness and depth of flavour desired. Serve immediately with lots of bread for dipping. Or store in fridge in a sealed container for up to 5 days. The barley will expand further in the fridge and soak up the broth. If soup is too thick, add some water or broth to thin it out.
This recipe was loosely adapted from a recipe called Best Beef Barley Soup.
