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vegetable beef barley soup pioneer woman.
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4.34 from 6 votes

Homemade Beef Barley Soup

Homemade Beef Barley Soup - loaded with barley, beef and veggies this hearty recipe is a great addition to any weekly meal plan.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Recipes
Cuisine: Scottish
Keyword: Homemade Beef Barley Soup
Servings: 6 servings
Calories: 221kcal
Author: Lois

Ingredients

  • 1 pound beef stew meat
  • ½ cup carrots chopped
  • ½ cup celery chopped
  • 1 clove garlic; minced
  • 3 cans beef broth
  • 1 cube beef bouillon
  • ⅔ cup barley
  • 1 tablespoon vegetable oil

Instructions

  • Slice the beef into small cubes. 
  • In a heavy pot or Dutch oven over medium heat, add the oil and brown the beef.
  • When the meat is browned, add the carrots, celery and garlic and continue cooking for a few minutes.
  • Add the beef broth and bouillon cube and bring to a boil.
  • Reduce the heat to low and continue to simmer until the meat is soft; about an hour.
  • Add the barley and continue to cook on low another 30 - 35 minutes.
  • Add salt and pepper to taste.

Notes

Refrigerator: Portion the soup into individual or meal-sized servings using airtight containers or freezer bags, leaving space for expansion.
Freezer: Store the cooled soup in tightly sealed freezer-safe containers, where it can be kept for up to three months.
Thawing and Reheating: Thaw overnight in the refrigerator or use the microwave's defrost setting. Reheat gently on the stovetop, stirring occasionally, and add freshly cooked barley if it was frozen without.

Nutrition

Serving: 1g | Calories: 221kcal | Carbohydrates: 17g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 1028mg | Potassium: 528mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1824IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 3mg