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Hearty Beef and Barley Soup Recipe Easy Homemade Comfort Soup with Canned Vegetables

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A warm, filling beef and barley soup made with pantry staples including canned vegetables, perfect for cozy dinners and quick preparation.

Ingredients

Scale
  • 1.5 pounds beef chuck roast, cut into 1-inch cubes
  • 3/4 cup pearl barley
  • 2 cans (15 oz each) canned mixed vegetables, drained
  • 1 can (14.5 oz) canned diced tomatoes
  • 6 cups beef broth
  • 1 medium yellow onion, finely chopped (optional)
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper. (About 10 minutes)
  2. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Brown beef in batches until a deep golden crust forms, about 4-5 minutes per batch. Remove beef and set aside. (15 minutes)
  3. Lower heat to medium. Add chopped onion and cook until translucent, about 4 minutes. Add minced garlic and cook for another minute until fragrant. (5 minutes)
  4. Deglaze the pot with about 1/4 cup beef broth or water, scraping up browned bits from the bottom. Stir well.
  5. Return browned beef to the pot. Add remaining beef broth, canned diced tomatoes with juices, Worcestershire sauce, dried thyme, and rosemary. Stir to combine. (5 minutes)
  6. Bring soup to a boil, then reduce heat to low and cover. Simmer gently for 30 minutes to tenderize beef and infuse flavors.
  7. Stir in pearl barley and drained canned vegetables. Simmer uncovered for another 25-30 minutes, stirring occasionally, until barley is tender but still chewy. (30 minutes)
  8. Taste and adjust salt and pepper. Add more broth or water if soup is too thick.
  9. Turn off heat and let soup rest for 5 minutes. Serve topped with fresh parsley.

Notes

Brown beef well to develop deep flavors. Drain canned vegetables thoroughly to avoid watering down the soup. Simmer gently to keep beef tender. Stir barley occasionally to prevent sticking. Worcestershire sauce adds a subtle umami boost. For gluten-free, use certified gluten-free barley or substitute with quinoa or rice. Vegetarian version can be made by replacing beef with mushrooms and using vegetable broth.

Nutrition

Keywords: beef soup, barley soup, canned vegetables, comfort food, easy soup recipe, hearty soup, homemade soup

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