Nourishing Beef Barley Soup

A comforting soup made with lean beef, vegetables, barley, and rich beef broth. This recipe is perfect for cooler months and is easy to prepare, simmering for hours to develop deep, savory flavors.

Ingredients

1 1/2 pounds lean ground beef browned
2 cups potatoes diced
2-3 cups carrots sliced
1-2 cups celery sliced
1 onion diced
1/2 green pepper diced
2-3 Tablespoons worcestershire sauce
2-3 bay leaves
4 cups vegetable juice
1 cup pearled barley
3 cups beef broth may add additional cube, if needed
salt and pepper to taste
1-2 teaspoon seasoning salt
1 teaspoon italian seasoning
2 Tablespoon granulated sugar
1-2 Tablespoons kitchen bouquet

Instructions

In a large pot, brown the lean beef over medium-high heat. Add onion, celery, carrots, and green pepper to the pot and sauté for 5–7 minutes, or until softened.
Stir in the Worcestershire sauce, bay leaves, vegetable juice, beef broth, and seasoning salt. Bring to a boil, then lower the heat and simmer for 1 hour, or until the vegetables are tender.
Add the barley, Italian seasoning, sugar, and kitchen bouquet. Stir well and continue simmering for another 1–1.5 hours, until the barley is tender and the soup has thickened.
Add salt and pepper to taste.
Serve hot, optionally garnished with additional fresh parsley or a sprinkle of Parmesan cheese.

Notes

Instant Pot Method: You can make this soup in the Instant Pot! Simply sauté the beef and vegetables in the pot using the sauté function, then add all other ingredients, seal the lid, and cook on the soup setting for 30 minutes. Allow natural release for 10 minutes, then quick release.
Thickening Tip: If the soup is too thin, add a small amount of cornstarch mixed with cold water and stir it in. Let it simmer for 10–15 minutes until thickened.
Storage: This soup stores well in the fridge for up to 3 days and can be frozen for up to 3 months. Let it cool completely before storing.