Vegetable Barley Soup

There is nothing more satisfying than a delicious bowl of soup that fills your soul… and your belly.

Even better is finding a versatile soup. You can use this base (broth and seasonings) to make:

• Beef and barley. Just remove all vegetables, but the mirepoix, add potatoes & chuck-eye that’s been cut into 1″ cubes or shredded.
• Vegetable soup. Omit the barley and you’re good to go! Add whatever vegetables you love.
• Vegetable beef. Omit the barley and add chuck-eye.
• Vegetable beef & barley. Add it all together and thoroughly enjoy.

If you make any of the above recipes, please let me know in a comment below. I’d love to hear your thoughts.

You can safely refridgerate for 3-4 days and freeze for 6 months.

Jennifer J

Vegetable Barley Soup

Print Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 3 tbsp Olive oil

Mirepoix

• 1 medium Yellow onion diced
• 4 Carrots peeled & chopped
• 3 Celery ribs chopped

Mirepoix enhancer

• 4 Garlic cloves minced

Vegetables

• 1 lb Fresh green beans trimmed & cut into 1" pieces
• 2 cups Frozen corn
• 1 cup Spinach loosely packed

Seasonings

• 2 tbsp Smoked paprika
• 2 tbsp Garlic powder²
• 2 tbsp Onion powder³
• 2 tbsp Dried oregano or 6 tbsp fresh
• 2 tbsp Dried basil Or 6 tbsp fresh
• 1 tbsp Dried thyme Or 3 tbsp fresh
• 1/2 tsp Cayenne chili powder
• 1-1 1/2 tbsp Sea salt

Miscellaneous

• 1/2 cup red wine
• 8 cups Beef broth or stock¹
• 2 15 oz canned stewed or crushed tomatoes
• 1 1/4 – 1 1/2 cups Barley

Method

 

1. Add olive oil to Dutch oven and turn heat to medium high
2. Add your mirepoix and sautée until onions are translucent.
3. Add garlic and allow it to cook until it blooms (30-60 seconds; where you can smell it. Don't cook it longer than that as garlic can turn bitter.)
4. Add wine to deglaze the pot
5. Add 8 cups of beef broth or stock
6. Add canned tomatoes
7. Add all seasonings unless you're using fresh. See that step below.
8. Bring to a boil and cook for 5 minutes
9. Add barley and cook around 15-20 minutes
10. Add green beans and corn
11. Cook for 10 minutes
12. Add fresh seasonings here, if using
13. Make sure barley is done (tender and chewy). If so continue to next step. If not, continue to cook until done, then proceed.
14. Turn off heat
15. Add spinach and stir

Notes

¹Great recipe for homemade beef stock:

https://www.thespruceeats.com/how-to-make-rich-beef-stock-3057617#:~:text=Use

²Adding garlic powder with your fresh garlic will enhance the flavor of garlic

³Adding onion powder with your fresh onion  will enhance the flavor of onion. 

VARIATIONS

• Beef and barley. Just remove all vegetables, but the mirepoix, add potatoes & chuck-eye that’s been cut into 1″ cubes or shredded.
• Vegetable soup. Omit the barley and you’re good to go! Add whatever vegetables you love.
• Vegetable beef. Omit the barley and add chuck-eye.
• Vegetable beef & barley. Add it all together and thoroughly enjoy.