Granny's Beef and Barley Vegetable Soup

Warm up with a hearty bowl of Granny's Beef and Barley Vegetable Soup, a timeless comfort food that combines tender stew beef, wholesome pearl barley, and a medley of vibrant vegetables in a rich, savory broth. This one-pot wonder is simmered to perfection with aromatic herbs like thyme and oregano, ensuring layers of depth in every spoonful. With its chunks of potatoes, carrots, and celery complemented by the sweetness of peas, this satisfying soup is as nourishing as it is delicious. Perfect for cozy family dinners, it’s easy to prepare and pairs beautifully with crusty bread for dipping. Whether you're craving a homestyle meal or an immune-boosting recipe packed with nutrients, this classic soup will become a staple in your kitchen.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1.5 pounds stew beef chunks
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 stalks celery stalks, chopped
• 3 medium carrots, peeled and chopped
• 2 medium russet potato, peeled and diced
• 2 tablespoons tomato paste
• 8 cups beef broth
• 14.5 ounces diced tomatoes, canned (with juice)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 0.75 cups pearl barley
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Heat the olive oil in a large soup pot over medium-high heat.

Step 2

Season the stew beef chunks with salt and black pepper, then add them to the pot. Sear the beef on all sides until browned, about 6-8 minutes, then remove the beef and set aside.

Step 3

In the same pot, add the diced onion, garlic, celery, and carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Stir in the diced potato and tomato paste. Cook for an additional 2 minutes to enhance the flavor of the tomato paste.

Step 5

Return the seared beef to the pot, then pour in the beef broth and canned diced tomatoes (with their juice). Stir to combine.

Step 6

Add the dried thyme, dried oregano, and bay leaf to the soup. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 45 minutes, partially covered.

Step 7

After 45 minutes, stir in the pearl barley. Continue to simmer for an additional 30 minutes, or until the barley is tender.

Step 8

Remove and discard the bay leaf. Stir in the frozen peas and cook for 5 more minutes until heated through.

Step 9

Taste the soup and adjust the seasoning with additional salt and pepper, if needed.

Step 10

Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm with crusty bread if desired.

Nutrition Facts

Serving size	(4141.8g)

Amount per serving	% Daily Value*
Calories	3294.5

Total Fat 172.6g	0%
Saturated Fat 61.6g	0%
Polyunsaturated Fat 2.8g
Cholesterol 476.3mg	0%
Sodium 10892.9mg	0%
Total Carbohydrate 267.9g	0%
Dietary Fiber 52.1g	0%
Total Sugars 43.9g
Protein 192.0g	0%

Vitamin D 0IU	0%
Calcium 550.8mg	0%
Iron 33.9mg	0%
Potassium 7382.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.8%

Protein: 22.6%

Carbs: 31.6%