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Beef & Barley Vegetable Soup

A warm and filling soup made with lean beef, pearl barley, and vibrant vegetables, perfect for meal prep and healthy eating.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb beef, cut into chunks Use lean cuts for a healthier option.
  • 1 cup pearl barley Provides fiber and a creamy texture.
  • 2 cups celery, chopped
  • 2 cups carrots, sliced
  • 2 cups potatoes, diced
  • 1 large onion, chopped
  • 4 cups beef broth Use low-sodium for a healthier version.
  • 2 cups water
  • Salt and pepper to taste
  • 1 tsp thyme
  • 1 leaf bay leaf Remove before serving.

Method
 

Cooking the Soup
  1. In a large pot, brown the beef over medium heat.
  2. Add the onion, celery, carrots, and potatoes, and sauté for a few minutes until they begin to soften.
  3. Stir in the pearl barley, beef broth, water, thyme, bay leaf, salt, and pepper.
  4. Bring to a boil, then reduce heat and simmer for about 2 hours, or until the beef is tender and the barley is cooked.
  5. Remove the bay leaf before serving.
  6. Enjoy your hearty soup!

Notes

Store leftovers in airtight containers for up to 4 days in the refrigerator, or freeze for up to 3 months. Add fresh herbs when reheating to enhance flavor.