Warm Up with the Best Ever Beef and Barley Soup
This hearty and flavorful soup is the perfect comfort food for cold days. Packed with tender beef, wholesome barley, and a medley of vegetables in a rich broth, it’s sure to satisfy your hunger and warm your soul.
Ingredients
- 3 pounds beef chuck roast
- 1/2 cup barley
- 1 bay leaf
- 2 tablespoons oil
- 3 carrots, chopped
- 3 stalks celery, chopped
- 1 onion, chopped
- 16 ounces frozen mixed vegetables
- 4 cups water
- 28 ounces canned stewed tomatoes
- 4 beef bouillon cubes
- 1 tablespoon white sugar
- 1/4 teaspoon black pepper (or to taste)
- Salt, to taste
Instructions
- Cook the Beef:
- Place the beef chuck roast in a slow cooker and cook on high for 4–5 hours until tender.
- During the last hour, add the barley and bay leaf.
- Prepare the Vegetables:
- Remove the cooked beef from the slow cooker, shred or chop it into bite-sized pieces, and set aside.
- Discard the bay leaf and reserve the broth with the barley.
- Sauté the Vegetables:
- Heat oil in a large stockpot over medium-high heat.
- Add the carrots, celery, onion, and frozen mixed vegetables. Sauté for 5–7 minutes until softened.
- Combine Ingredients:
- Add the reserved broth, barley, chopped beef, water, stewed tomatoes, beef bouillon cubes, sugar, and black pepper to the pot.
- Bring to a boil, then reduce heat to a simmer and cook for 10–20 minutes.
- Season and Serve:
- Adjust the salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Pro Tips
- Make It Ahead: This soup tastes even better the next day as the flavors meld together.
- Freeze for Later: It’s freezer-friendly, so make a big batch and store portions for busy days.
- Add Variations: For extra flavor, toss in herbs like thyme or rosemary during cooking.
This soup is a delicious, nutrient-packed meal that’s easy to prepare and sure to please everyone at the table!
