Vegetable Beef Barley Mushroom Soup (Printable)

Tender beef, barley, mushrooms, and vegetables simmered in rich broth create the ultimate comfort bowl.

# What You'll Need:

→ Meats

01 - 1.1 lbs beef stew meat, cut into 1-inch cubes

→ Grains

02 - 1/2 cup pearl barley, rinsed

→ Vegetables

03 - 1 large onion, diced
04 - 2 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 9 oz cremini or white mushrooms, sliced
07 - 2 cloves garlic, minced
08 - 1 medium potato, peeled and diced
09 - 1 can (14 oz) diced tomatoes with juices

→ Broth and Seasonings

10 - 6 cups beef broth
11 - 1 bay leaf
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried parsley
14 - Salt and freshly ground black pepper to taste

→ Fats and Oils

15 - 2 tablespoons olive oil

# Preparation Steps:

01 - Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides for approximately 5 minutes. Transfer to a plate and set aside.
02 - In the same pot, add diced onion, sliced carrots, and celery. Cook for 4 to 5 minutes until vegetables begin to soften.
03 - Add sliced mushrooms to the pot and cook for an additional 3 minutes, stirring occasionally.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Return browned beef to the pot. Add diced potatoes, canned tomatoes with juices, pearl barley, beef broth, bay leaf, thyme, and parsley. Stir until combined.
06 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
07 - Check barley and beef for tenderness. If needed, simmer uncovered for 15 to 20 additional minutes until barley is tender and soup has thickened slightly.
08 - Season with salt and pepper to taste. Remove bay leaf. Serve hot, garnished with fresh parsley if desired.

# Expert Suggestions:

01 -
  • It actually gets better the next day: The flavors deepen overnight, making it perfect for meal prep or having something ready when you're too tired to cook.
  • One pot means one cleanup: Everything happens in the same vessel, so you're not juggling multiple dishes while your kitchen gets messy.
  • The barley adds real substance: It's chewy and satisfying in a way that makes you feel genuinely nourished, not just full.
02 -
  • Browning the beef is not optional: I learned this the hard way by trying to skip it once, and the soup tasted thin and incomplete—that caramelization is irreplaceable.
  • Barley absorbs a surprising amount of liquid: If your soup looks too thick by the end, you can always add more warm broth, but start conservative or you'll end up with something closer to stew.
  • The potato will break down naturally: This is actually helpful because it adds a subtle thickness to the broth without needing any flour or cream.
03 -
  • Use a Dutch oven if you have one: The heavy bottom distributes heat evenly and prevents the bottom from scorching while you simmer.
  • Cut your vegetables slightly larger than you think you need: They soften as the soup cooks, and starting bigger means they stay intact and visually appealing.
  • Don't skip the rinsing of barley: It removes surface starch that clouds the broth and changes the texture in ways that diminish what makes this soup special.
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