Vegetable Beef Barley Mushroom Soup (Printable)

Comforting soup with beef, barley, mushrooms, and vegetables in rich broth.

# What You'll Need:

→ Meats

01 - 1.1 lbs beef stew meat, cut into 1-inch cubes

→ Grains

02 - 1/2 cup pearl barley, rinsed

→ Vegetables

03 - 1 large onion, diced
04 - 2 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 9 oz cremini or white mushrooms, sliced
07 - 2 cloves garlic, minced
08 - 1 medium potato, peeled and diced
09 - 1 can (14 oz) diced tomatoes with juices

→ Broth and Seasonings

10 - 6 cups beef broth
11 - 1 bay leaf
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried parsley
14 - Salt and freshly ground black pepper to taste

→ Fats and Oils

15 - 2 tablespoons olive oil

# How To Make It:

01 - Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides for approximately 5 minutes. Remove beef and set aside.
02 - In the same pot, add onion, carrots, and celery. Cook for 4 to 5 minutes until softened.
03 - Add mushrooms and cook for 3 minutes, stirring occasionally.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Return browned beef to the pot. Add diced potatoes, tomatoes with juices, pearl barley, beef broth, bay leaf, thyme, and parsley. Stir thoroughly to combine.
06 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
07 - Check barley and beef for tenderness. Simmer uncovered for 15 to 20 minutes more if needed until barley is tender and soup has thickened slightly.
08 - Season with salt and pepper to taste. Remove bay leaf before serving.
09 - Serve hot, garnished with fresh parsley if desired.

# Expert Advice:

01 -
  • It's genuinely filling without being heavy, so you won't feel weighed down after a bowl.
  • The barley absorbs all the flavors as it cooks, making it taste better the next day than the first.
  • You can throw it together on a weeknight and let the oven do most of the work while you handle other things.
02 -
  • Don't skip browning the beef because that Maillard reaction is what gives the whole soup its depth—rushing this step is the difference between good soup and forgettable soup.
  • Barley continues to absorb liquid even after you turn off the heat, so if it looks a little soupy at the end, it'll be perfect by tomorrow.
03 -
  • Use a Dutch oven if you have one because it distributes heat evenly and the soup won't scorch on the bottom edges like it might in a regular pot.
  • Let the soup sit for five minutes after you turn off the heat before serving—it allows flavors to settle and it won't burn the roof of your mouth quite so badly on that first eager spoonful.
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