Beef Barley Vegetable Soup

This is a beef barley soup with tiny meatballs and vegetables a whole complete meal in a bowl it's so hearty.


This soup is pure comfort with a versatile assortment of vegetables added to the pot and chunks of beef, it's a all in one pot dinner.


The soup can be made wth fresh, frozen, or canned vegetables and we have several suggestions for substituting meats if you're not fond of beef.


We like to use a medley of vegetables and addition of meatballs along with cubed beef and barley all compliment each other perfectly in this easy soup recipe.


We have made this with a chicken based broth and even ham so don't be afraid to adapt the recipe to what you have in your refrigerator.


Scroll down to our recipe card to print this off and save it!

Easy Steps

1. Add the water to a big soup pot
2. place the meat in the pot
3. boil with vegetables and simmer until meat is tender
4. add the vegetables, sauce, and barley simmer untl barley is soft and tenders
5. serve with garlic toast, grated cheese or croutons on top

Additional Suggestions to Add to Beef Soup

• stewed tomatoes
• corn
• peas 
• fresh green beans 
• cooked or canned black, red or white beans
• fennel
• diced zucchini
• baby carrots
• shredded cabbage or bokchoy
• a frozen medley of vegetables or canned rinsed
• cooked split peas
• leftover hash brown potatoes
• celery chopped
• onions
• fresh basil,parsely, thyme
• any kind of small cooked pasta, or cooked rice
• cooked lentils

Tips:

• use fresh, frozen, or canned vegetables
• if using escarole always boil it first to clean out any dirt particles in another pan
• this soup freezes for up to 6 months in containers
• if using onion in your recipe remember the next day leftovers will have a stronger taste and sometimes be overwhelming we only use a few tablespoons(your preference
• the broth is much richer using beef broth and water combined and omitting the bouillion 
• this recipe can be made in a slow cooker, instant pot, or stovetop
• pork, chicken, or ham products can be used in place of beef
• squash can be used also but it cooks quickly so add it 15 minutes before the soup is done cooking
• store in a covered container in the refrigerator
• This soup tastes great with grated cheese on top
• add tortellini, chicken, or Italian sausage to this soup with fresh spinach as shown below instead of beef 

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Beef

Remember anything goes but again try and stick to fresh because fresh vegetables are the best in vitamins and minerals.


This soup also freezes well in containers for a quick meal any weeknight.


Just add whatever you like to our basic recipe and choose from the many suggestions in our printable recipe card below.

Beef Barley Vegetable Soup

Yield: 10

Author: Claudia Lamascolo

Prep time: 13 MinCook time: 1 H & 30 MTotal time: 1 H & 43 M

A rich beef barley soup with meatballs and cubed London broil. Hearty and comforting soup with vegetables.

Ingredients

• 1 pound london broil or chuck roast trimmed and cut into 1 inch cubes
• 1 cup fingerling carrots
• 1 cup cut green beans, peas or mixed vegetables
• 1 or two stalks of celery
• 1 small diced onion
• 10 cups water
• 1 cup uncooked pearl barley
• 1 bay leave (which is removed after cooking)
• salt, and pepper to taste
• 1 tablespoon granulated garlic powder
• 2 cups fresh spinach leaves or chopped cleaned escarole
• 3 tablespoons beef bouillon
• 1 small 4-ounce can of tomato sauce or use 3 diced fresh tomatoes
• Mini Meatballs:
• 1/2 pound ground chuck
• 1 egg
• 1 1/2 teaspoons granulated garlic
• 1/4 cup Italian flavored bread crumbs
• 1 tablespoon grating cheese
• salt, pepper, and cayenne pepper to taste
• Mix all together and set aside.

Instructions

1. In an 8-quart saucepot, fill with water 3 inches from the top.
2. Add the whole piece of London broil, carrots, and whole stalks of celery.
3. Boil for around 1 hour until meat is tender.
4. Remove meat, cool, slice, and place back into the pot.
5. Make the meatballs.
6. Drop tiny rolled meatballs into the boiling soup.
7. Add the barley, spinach, seasoning bay leaf, and salt pepper to taste.
8. Remove celery and bay leaf. (If you like celery diced it first then add it we only use it for flavoring the soup)
9. Add tomato sauce.
10. Continue cooking until meat is fork tender, and barley is soft, adding water if necessary if getting too thick.
11. Taste for salt and pepper balance.
12. The soup should take 1 1/2 hours to simmer and cook.
13. This can be done in a slow cooker for 6 hours on high adding everything except meatballs (those would be dropped in after the soup was very hot and at a rolling simmer in the crockpot).

Nutrition Facts

Calories

219.71

Fat (grams)

7.61

Sat. Fat (grams)

2.88

Carbs (grams)

19.62

Fiber (grams)

4.13

Net carbs

15.49

Sugar (grams)

1.61

Protein (grams)

18.09

Sodium (milligrams)

111.33

Cholesterol (grams)

61.64

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https://www.whatscookinitalianstylecuisine.com/2014/11/london-broil-and-meatball-barley-soup.html

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