A filling soup made with tender beef, pearl barley, and plenty of vegetables, simmered until rich and hearty. Perfect for a wholesome, cozy dinner.

1 ½ lbs beef stew meat, cubed

1 cup pearl barley

3 carrots, diced

2 celery stalks, diced

1 onion, chopped

3 cloves garlic, minced

1 can diced tomatoes (14.5 oz)

6 cups beef broth

2 tsp thyme

1 tsp black pepper

Salt to taste

1. In a large pot, heat a little oil and brown the beef on all sides. Remove and set aside.

2. Add onion, carrots, celery, and garlic to the pot. Cook for 5 minutes.

3. Return beef to the pot. Add diced tomatoes, barley, thyme, pepper, and salt.

4. Pour in the beef broth and stir. Bring to a boil.

5. Reduce to a simmer, cover, and cook for 45–60 minutes until beef is tender and barley is cooked.

6. Taste and adjust seasoning. Add more broth if needed.

7. Serve hot with optional parsley or bread.

Use quick-cooking barley for shorter cook time.

Add spinach or kale toward the end for extra greens.

Can be made in a slow cooker or Instant Pot.

Keywords: beef barley soup, vegetable soup with beef, hearty soup