Honestly, we don’t eat a lot of red meat around here. We’re not big fans, but occasionally, it does taste good, especially in a soup. Paired with barley, this veggie-filled beef soup is perfect for a chilly winter day.
Vegetable and Barley Soup – Adapted from Good Cheap Eats
- 1/2 lb. stew beef, cubed into small bite-sized pieces
- 1 1/2 C sliced carrots
- 1/4 C diced celery
- 1/4 C diced onion
- 1/2 C barley (not quick cook)
- 1/2 red bell pepper, diced
- 1 can diced tomatoes
- 1 can tomato sauce
- 4 C chicken broth
- 1 tsp. herbs de Provence seasoning
- 1/2 C peas, frozen
- salt and pepper, to taste
Begin by browning the beef on all sides in the bottom of your stockpot. Add in carrots, celery and onion, sautéing for about 5 minutes.
Add in the barley and bell pepper and sauté another 2-3 minutes until barley is slightly toasted.
Pour in the diced tomatoes, chicken broth and tomato sauce. Stir well.
Stir in the herbs de Provence seasoning and salt and pepper. Reduce the soup to a simmer and simmer, covered for 15-20 minutes. Stir occasionally.
Add in the frozen peas, and continue simmering for 10 minutes.
Remove from the heat and serve warm.