Name: Beef and Barley Vegetable Soup
Prep time: 15 min
Cook time: 1 h
Ingredients: 1 1/2 pound stew meat; 1 (16-ounce) package baby carrots, halved; 1 cup onion, chopped; 1 cup dry red wine; 28 ounce canned diced tomatoes; 16 ounce tomato juice; 3 cup Yukon gold potatoes, cubed; 1 cup frozen green beans; 1 cup quick-cooking barley; salt and pepper; olive oil; bay leaf

Beef and Barley Vegetable Soup

By: RecipeLion.com Test Kitchen

4 Comments

Beef and Barley Vegetable Soup

By: RecipeLion.com Test Kitchen

For an incredibly hearty soup recipe, this Beef and Barley Vegetable Soup is also incredibly easy. The prep work is minimal, leaving you to let this homemade soup simmer and make your entire house smell amazing. With the beef, barley, and vegetables this easy soup recipe is already a complete meal. There's also a very good chance that you have all of these ingredients in your kitchen already, so this vegetable beef soup recipe could be ready for dinner tonight! Serve with warm bread to soak up every last drop of this Beef and Barley Vegetable Soup--trust us, you'll want to!

Serves8 - 10

Preparation Time15 min

Cooking Time1 hr

Ingredients

1 1/2 pound stew meat
1 (16-ounce) package baby carrots, halved
1 cup onion, chopped
1 cup dry red wine
28 ounces canned diced tomatoes
16 ounces tomato juice
3 cups Yukon gold potatoes, cubed
1 cup frozen green beans
1 cup quick-cooking barley
salt and pepper
olive oil
bay leaf

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Instructions

Follow these easy instructions to make this beef and barley soup recipe.

In a large soup pot, brown meat in olive oil. Remove from the pan and set aside.
Stir in vegetables and cook until onions are translucent. Deglaze the pan with red wine. Return beef to the pot, including any juices that accumulated.
Bring to a simmer, add seasonings, canned tomatoes and juice, and bay leaf. Simmer for 1 hour.
Add the potatoes and barley, simmer until all veggies and meat are tender, about 10 minutes. Add green beans and cook for 5 more minutes. Serve immediately.

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Lynn K

May 28, 2017

Barley always takes me back to childhood winters with hearty, warming soups and this one is no exception. We follow a low carb diet so, with the barley, we substituted the potatoes with sweet potatoes and we did not have any green beans so added some cauliflower and broccoli closer to the end of the cooking time. It is good and, just like the recipe says, we ate very last drop.

Rnbowgrl

Apr 07, 2017

Omigosh I'm drooling watching the video for this soup. Chunky veggies in any soup has always been my favorite way of making it. The broth alone looks so rich and flavorful...I could probably eat it alone with bread and be a happy girl. lol I've just recently started using wine in cooking and I have to say, it really does make a difference in the depth of flavor it provides.

FoodLover

Dec 22, 2016

This looks like a delicious soup. It reminds me of my the soups I grew up with which my mother made every winter. With her soup she always made sure she saved the bone of a roast (whichever kind, it didn't matter) and then used that as a base for added soup flavor.