Hearty Beef and Barley Soup with Vegetables

Last Updated on November 4, 2021 by Aimee Stock

A play on a childhood favorite, you will love this Hearty Beef and Barley Soup with Vegetables! It all began with that familiar soup in a can. I wrote down all of the ingredients and proceeded with my little experiment. It turned out amazing!

This recipe begins with the traditional onion and celery mixture. To that, I added sliced mushrooms, tomato paste, frozen peas and carrots, beef broth (mixed with a bit of beef base) and a slurry of cornstarch and water.

Cook for about two minutes until thickened and glossy in appearance. To that, add the cooked barley.

Finally, add the par-boiled potatoes.

I’m using beef from this Slow Cooker Beef Pot Roast Recipe that I simply diced into bite-sized pieces. Fall apart tender and oh-so-flavorful, it really makes this soup special.

I added the pre-cooked beef at the very end of the cooking process just to warm it through and the result was just incredibly delicious.

So many layers of flavor. I hope you give this one a try!

Did you make this recipe for my Hearty Beef and Barley Soup with Vegetables? Leave me a comment below and let me know what you thought! You can also tag me with your creations on Instagram @aimee_stock or hover over the image below to PIN IT FOR LATER 🙂 

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Hearty Beef and Barley Soup with Vegetables

Hearty Beef and Barley Soup with Vegetables

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Main Course, Soup

Cuisine: American

Keyword: comfort food

Servings: 6 servings

Calories:

Ingredients

• 1 tbsp Oil
• 1 tbsp Butter
• 1/4 c Onion diced
• 1/4 c Celery diced
• 8 oz Mushrooms sliced 1/4" thick
• 1 tbsp Tomato Paste
• 2 c Beef Broth alternately, you could also use vegetable or mushroom broth
• 1 tbsp Beef Base this is optional, but really adds to the flavor
• 1 c Pearled Barley fully cooked
• 1/2 c Potatoes diced and par-boiled
• 1/2 c Frozen Peas and Carrots Mix
• 1/4 tsp Salt
• 1/8 tsp Pepper
• 2 c Beef Pot Roast cooked, diced

FOR THE CORNSTARCH "SLURRY":

• 1 tbsp Cornstarch
• 1/2 c Water

FOR GARNISH:

• Parsley chopped

Instructions

• In a large stock pot, add oil, butter diced onions and celery. Saute until tender.
• Add sliced mushrooms, cooking until just tender.
• Next, the peas and carrots. Cook for another minute.
• Add the tomato paste, beef base and beef broth. Bring to a boil.
• Combine cornstarch and water in a bowl and add to the boiling liquid. Cook for two minutes or until thickened and glossy.
• Add the cooked barley and par-boiled diced potatoes.
• Finally, the diced pieces of pre-cooked pot roast. Taste the soup for seasoning and add salt (or pepper) as required.
• Season with salt and pepper. Cook for another two minutes (or until the beef is warmed through) and serve with a garnish or fresh parsley.