Vegetable Beef Barley Soup
This hearty vegetable beef barley soup is the ultimate comfort meal-in-a-bowl. Thick, deep rich flavors and loaded with healthy grains, veggies and protein. Delish!
Servings (change as needed): 6
- 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 cup chicken broth (about 1 litre)
- 3 cup beef broth
- 1 cup water
- 1 teaspoon dried thyme
- 1/2 cup barley (rounded cup)
- 2 teaspoon Worcesterchire sauce
- 2 tablespoon from Au Jus or Demi Glace gravy mix package (or brown gravy package)
- salt and pepper to taste
- 4 cup fresh baby spinach (optional)
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 salt and pepper and brown it on both sides, about 4 minutes. 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 1 minute more.
ASSEMBLE THE SOUP: Add chicken and beef broth, water, thyme, barley, Worcesterchire and 2 tablespoons from the gravy base package. Add bite size beef. Stir, cover and bring to a boil. Lower heat and simmer the soup for 1 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 flavor desired. Serve immediately with lots of bread for dipping.
To Make Ahead and Store Leftovers: 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 additional water or broth to thin it out if you like. Freeze soup in zipper lock bags or containers when cooled for up to 3 months.
Nutrition values are estimates.
Serving: 6g | Calories: 259kcal | Carbohydrates: 19g | Protein: 20g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 52mg | Sodium: 1733mg | Potassium: 802mg | Fiber: 5g | Sugar: 3g | Vitamin A: 8691IU | Vitamin C: 21mg | Calcium: 77mg | Iron: 4mg