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3 from 3 votes
Beef Barley Vegetable Soup is a delicious hearty soup that’s perfect for lunch or dinner. It’s a great way to use up leftover beef from yesterday’s roast and stocking your fridge with easy, grab and go meals during the week. Cooked on the stove or in the slow cooker, this soup will become a staple in your home.
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Beef Barley Vegetable Soup
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
 
Servings: 8 servings
Ingredients
  • 1 lb stewing beef
  • 1 cup barley rinsed well
  • 1 bay leaf
  • 2 tablespoons olive oil
  • 3 carrots small diced (about 1 ½ cups)
  • 3 stalks celery small diced (about 1 cup)
  • 1 onion chopped (about 1 cup)
  • 8 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tablespoon white sugar
  • 1/4 teaspoon ground black pepper
  • 1 28 ounce can chopped tomatoes
  • 1 cup frozen peas
  • 1 cup frozen corn
  • salt to taste
  • ground black pepper to taste
Instructions
  1. Heat a frying pan over medium heat. Season the stewing beef with salt and pepper. Add 1 tablespoon of olive oil to the frying pan then add in the beef. Cook until browned. It does not have to be cooked all the way through. Remove the beef from the pan and set aside
  2. Add an additional tablespoon of olive oil and cook the chopped onion. When the onion is translucent, transfer the onion to the slow cooker. Add in the beef and add in the remaining ingredients accept the frozen peas, corn and barley. If you are using leftover beef, add it in now.
  3. Cook on high for 4 hours.
  4. Add the barley and frozen vegetables during the last hour of cooking time. Remove the bay leaf before serving.
Recipe Notes

This can also be made on the stove top. Use a dutch oven to brown the beef and cook the onions. Return everything to the dutch oven and add the remaining ingredients including the barley. Cook until barley chewy, tender – about 20 minutes. Pressure cooker (Instant pot) method: Turn the pressure cooker to the Sear setting. Cook the beef in the pressure cooker. Remove the beef and add in the onion. As you’re chopping the carrots and celery, add it in to the pot. Add in the remaining ingredients as like above, leaving out the frozen peas, corn and 4 cups of beef broth. Turn the pressure cooker to the Pressure Cook setting. Cook for 15 minutes. It took 15 minutes to come to pressure and 15 minutes to steam release, even using the quick release switch. Once the lid releases, stir in the frozen vegetables and remaining beef broth. Close the lid and allow to sit for 5 minutes. Remove the bay leaf before serving.