Beef Barley Vegetable Soup is loaded with shredded beef, vegetables, and barley, along with a nice favorable broth. This soup will fill you up and keep you warm on those chilly days and nights!
Course Soup
Cuisine American
Keyword beef barley soup, vegetable soup
Prep Time 1 hourhour
Cook Time 45 minutesminutes
Total Time 1 hourhour45 minutesminutes
Servings 7servings
Calories 384kcal
Author Sue Ringsdorf
Ingredients
2Tablespoonsolive oil
1mediumonion- chopped
4largecarrots- chopped
3stalkscelery- chopped
3cupscabbage slaw- shredded
3clovesgarlic- minced
8oz.Bella mushrooms- sliced
kosher salt and freshly ground black pepper- to taste
8cupslower sodium beef broth
2TablespoonsWorcestershire Sauce
2Tablespoonstomato paste
2bay leaves
2poundschuck roast- cooked and shredded
1/2cuppearl barley- or more for a thicker soup
Instructions
** See notes below (or blog post) for how to cook a beef roast.
In a medium to large stock pot, heat the olive oil over medium high heat. Add all the veggies and saute for 5-6 minutes, or until the veggies start to soften. Add salt and pepper to taste.
Add the beef broth, Worcestershire sauce, tomato paste, bay leaves, and additional salt and pepper to taste. Bring to a boil.
Reduce heat and add the cooked shredded beef and barley. Simmer for 30 minutes or so, or until the barley is cooked. Check seasonings and adjust accordingly.
Remove bay leaves, and serve with some salty crackers or crusty bread.
Notes
How to cook a beef roast:
For all of these options, be sure to brown the roast first. Slice the roast in chunks and sprinkle liberally with kosher salt and freshly ground black pepper. Heat a skillet (or you can do this in the instant pot if using that method) to medium heat and add olive oil. Then add roast (in batches if necessary) and brown pieces on all sides. Remove the roast from heat, and use one of the methods below to continue cooking.
Instant Pot – After browning, add a tablespoon of Worcestershire sauce, a couple tablespoons of tomato paste, and beef broth to cover the roast. Pressure cook on high for 55 minutes, and do a natural release for 15 minutes. Remove roast, cool slightly, and shred.
Slow Cooker – Once browned, add the roast to a slow cooker. Add a tablespoon of Worcestershire sauce, a couple tablespoons of tomato paste, and beef broth to cover the roast. Cook on high for about 5 hours or low for 8-10 hours.. When it falls apart easily, it’s done.
Stove Top – After browning the roast, use the same stock pot to make soup. Deglaze the pan as you add the Worcestershire sauce, tomato paste, and beef broth to cover then roast. Cook, with lid on, at medium-high heat for 2 to 3 hours, or until beef falls apart easily.
Oven – Once browned, add the roast to a roaster or dutch oven. Add Worcestershire sauce, tomato paste, and beef broth to cover. Cook, with lid on, on 350 degrees for 2 to 3 hours, or until beef is very tender.