Beef Barley Vegetable Soup

An Easy Beef Barley Soup Recipe everyone will love. Made in one pot, this cozy beef and barley soup is delicious, healthy and hearty!

Prep Time10

Cook Time30

Total Time40

Servings: 2 cup servings

Calories: 410kcal

In a large pot, heat the olive oil. Add the stew meat to the pan and sauté meat until slightly brown, about 10 minutes.
When the meat is browned, add the carrots, celery and onion. Sauté for 5 minutes.
Add the low sodium beef broth, barley, tomato paste, garlic powder, black pepper, salt, rosemary, bay leaves and Parmesan rind. Stir to combine.
Cover the pot and bring the soup to a boil. Once boiling, reduce the heat and cook on medium heat for 20-25 minutes until the barley is cooked through.
Remove the bay leaves and Parmesan rind. Enjoy warm.

Turn instant pot on the sauté setting. Heat the olive oil. Add the stew meat to the pot and sauté meat until slightly brown, about 10 minutes.
When the meat is browned, add the carrots, celery and onion. Sauté for 5 minutes.
Add the low sodium beef broth, barley, tomato paste, garlic powder, black pepper, salt, rosemary, bay leaves and Parmesan rind. Stir to combine.
Cover the pot and set the pot to sealing, pressure cook for 10 minutes. Allow the pot to natural release for 15 minutes. After it's done, quick release remaining pressure.
Remove the bay leaves and Parmesan rind. Enjoy warm.

Optional, but recommended: In a pot, heat olive oil. Sauté meat until slightly brown, approximately 10 minutes.
When the meat is browned, add the carrots, celery and onion. Sauté for 5 minutes.
Add the low sodium beef broth, barley, tomato paste, garlic powder, black pepper, salt, rosemary, bay leaves and Parmesan rind to the pot. Stir to combine.
Cook on low for 6-8 hours or high for 4-6 hours.
Remove the bay leaves and Parmesan rind. Enjoy warm.