Beef Barley Vegetable Soup Recipe

A beef barley vegetable soup is a nice and hearty soup that is basically healthy for you, will fill you up and will warm your cold body on a cold Wintry day.  it’s the perfect soup for winter.  Below is my recipe for a delicious beef barley vegetable soup that is made with pearl barley, London broil, tomatoes, potatoes, carrots, onion, celery, peas, beef broth, water, parsley and other herbs and seasonings.

Ingredients:

1 tablespoon of canola oil
1 pound of London broil, cut into 3/4-inch cubes
3 (14-1/2 oz) cans of beef broth
2 cups of water
1 teaspoon of salt
1/8 teaspoon of pepper
1/4 teaspoon of dried thyme
1/2 teaspoon of garlic powder
1/3 cup of quick cooking pearl barley
1 (15 oz) can of diced tomatoes
3 small red potatoes, cut into chunks
1 cup of carrots, sliced
1/2 cup of celery, chopped
1 cup of onion, chopped
3 tablespoons of fresh parsley, minced
1 cup of frozen peas

Instructions:

You will want to put your oil in a Dutch oven and heat it over a medium high heat.  When the oil begins to heat you should add I your London broil and brown your beef.  Once it has browned you should then stir in the broth, water, salt, pepper dried thyme and garlic powder and bring your soup to a boil.  When it comes to a boil reduce your heat to a medium low, cover your Dutch oven and simmer your soup for an hour.

After the hour you should then add in your quick cook barley, tomatoes, potatoes, carrots, celery, onion and parsley, cover your Dutch oven and then simmer for an additional 45 minutes or until meat, barley and vegetables are tender.  At this point you need to add in your peas, let simmer for an additional 5 minutes and your beef barley vegetable soup is then ready.