Beef Barley Soup- Easy to Make Comfort Food!
Tender beef and vegetables in a hot savory broth on a cold winter’s day.
Homemade Vegetable Beef Barley Soup is total comfort food, easy to make, and your family will love it!
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Does making homemade soup sound like too much work, even though you would love a bowl right now?
Truth be told, I cook a lot of soups and don’t always follow a recipe, but I the Vegetable Beef Barley Soup I made this weekend was so good, I wrote down how I made it so I could share it with you.
Yes, it does take a bit of time, but it is so easy and so worth the effort.
Where I live it is getting really really cold.
I’m not kidding, it is below zero this week and that kind of weather just begs for a piping hot hearty bowl of Beef Barley Soup.
Actually, my dad is an awesome cook and did ALL the cooking while we were growing up.
So, when I am going to cook something special, all I have to do is tell him what I’m cooking and he starts telling me all the secrets he just knows by heart.
First, I am going to share the recipe and then tips from my dad at the end.
I don’t know about you, but I get really frustrated with recipe posts where I have to read like 5 pages before we finally get to the recipe.
Homemade and loaded flavor with tender beef, vegetables, and barley. This Soup is the perfect comfort food for cold winter days.
- 3 lbs sirloin roast, cut into bite-size pieces
- 1 large onion - diced
- 1 clove minced garlic
- 1 cup diced green pepper
- 1 cup diced carrots
- 1 cup diced celery
- 4 cups chopped fresh cabbage
- 1 14oz can Diced Tomatoes
- 1 cup frozen peas or green beans
- 1 cup uncooked barley ( instant is fine)
- 10-12 cups water or beef broth
- 2 TBSP Better Than Bouillon Beef Base or 2 TBSP Better Than Bullion Vegetable Base
- 1 TBS Worcestershire Sauce
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 pkg McCormicks Dry Au Jus Gravy( don't skip this)
- Brown cut-up sirloin in a large soup pot. Salt and pepper meat now.
- While meat is browning chop all the vegetables throw them in a big bowl as you chop
- Add vegetables to meat ( except tomatoes and peas)
- Add water or broth
- Add thyme, oregano, Worcestershire sauce, and Au Jus Gravy packet
- Add 1 cup uncooked barley
- Bring soup to a boil and simmer for 2 - 3 hours.
- Add peas and tomatoes
- Pepper to taste. I don't add extra salt because the bouillon has plenty of salt flavor
- Be sure to taste the soup and add more bull if needed
Optional: To adjust flavor, I add a TBSP of Johnny's French Dip Au Jus at a time for a rich beef flavor ( comes in a little jug)
* Soup can be made in a slow-cooker right from the start. Put everything in together and cook 6-8 hours on low
* Browning meat ahead of time is optional, but I always do to lock in some flavor
* Add or change the vegetables to your favorites. Try potatoes, rutabaga, or corn
* This soup freezes very well, so if you are lucky enough to have leftovers - freeze them.
Serving Size:1.5 cups
Amount Per Serving:Calories: 431Total Fat: 17gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 116mgSodium: 1236mgCarbohydrates: 29gFiber: 7gSugar: 6gProtein: 42g
- This soup, like most of the soups I make, can be simmered slowly on the stove, or put in a slow cooker for about 6-8 hours on low.
- Add or replace the vegetables that you love. I have used, corn, green beans, potatoes, diced rutabagas, or mushrooms.
- Use any kind of meat you want, even ground beef. If you do, drain it well.
- Some will tell you to use a tougher cut of meat in the soup, but I have been down that road and I pretty much stick to sirloin. So does my dad.
- The barley will really thicken the soup, so you can add extra broth or cook the barley first according to package directions – This is my preference
- A secret ingredient to have on hand is Johnny’s French Dip Au Jus- Add a little at a time for extra flavor
- This soup was delicious the first day but it is even better the next day.
- This is a big recipe, so freeze some if you have leftovers
Tools I Use
There are some cooking tools you just need when cooking soup. Here are a few I use.
If you use a slow-cooker be sure it has a WARM setting instead of just High and Low.
This Crock-Pot 6 qt. slow-cooker and be programmed to switch to warm after the set cooking time has finished.
I love my Lodge 6 QT Enameled Cast Iron Dutch Oven because I can simmer on the stove for hours or put it in the oven. I have never had anything stick so it is super easy to clean. Although soup is my favorite, you can use the Dutch Oven for much more than soup.
You need more than one cutting board for a soup recipe with meat. Your Cutting Boards need to be easy to clean and store.
If you don’t want to go crazy with all the vegetable chopping you need to get Cuttin Boards with gripper edges that hold still while you work.
There is plenty of time to run to the store and get the ingredients for this delicious Beef Barley Soup. You don’t have to wait until the weekend.
Pop it all in the crockpot and head for work, when you come home the smells will say it all.
Let me know if you make my soup, I’d love to hear from you.