Beef, Barley, and Vegetable Soup

Hearty and tasty Beef, Barley and Vegetable Soup is sure to warm you up during the colder months.

Our temperatures dropped this past week! The weather forecast said that the change would be temporary, and to expect another week of the summer-like weather that we typically get during the months of September and October.

I never know if I should trust the weather channel, so I’m prepared with all the different climate possibilities and stash in my car sweatshirts, sweaters, flip-flops, and extra tennis shoes. I lovingly refer to my car trunk as my trunk closet!

Let this go on record…so far, the weather prediction is correct!  The warm sun is out again, but during those brief chilly days it was really, really cold! So cold that I thought about turning on the heat to our house.

That would have been a little wimpy of me, so I resisted the temptation, and made this Beef, Barley, and Vegetable Soup that warmed our bellies instead.

I am ready for cooler weather, though. After getting used to the initial shock of the chill in the air, I started to enjoy the coziness of thicker blankets, cozy socks, and sweats.

I love sweat pants. The basic Hanes gray frumpy ones are so comfy. I wish I could go to work wearing them. You know, instead of having dress-down jean day on Fridays (we don’t have that, but I know a lot of companies do), dress-down sweat day would be the best perk ever!

Beef, Barley, and Vegetable Soup

5 from 4 votes

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Course: Main Dish

Servings: 6

Author: Sandra @ The Foodie Affair

Ingredients

• 1 1/2 pounds of beef chuck cut into 1/2 inch cubes and seasoned with salt and pepper
• 1 tablespoon olive oil
• 1 medium onion chopped
• 3 garlic cloves minced
• 4 sprigs of thyme
• 1/2 teaspoon marjoram
• 1/4 teaspoon rosemary
• 1/4 teaspoon ground black pepper
• 1 medium carrot diced
• 1 medium potato diced
• 2 cups butternut squash diced
• 4 cans 14 1/2 ounce beef broth
• 3/4 cup pearl barley

Instructions

• In a large saucepan or Dutch oven, heat 1 tablespoon of oil over medium-high heat. Cook seasoned meat and onion until all sides of the meat are browned (about 6 minutes). Add broth, barley, thyme, marjoram, rosemary and pepper, bring to a boil. Reduce heat, cover and simmer for 1 hour. Add Carrots, potato and squash and bring to a boil. Reduce heat and cover and simmer 30-40 minutes or until meat and vegetables are tender.

Disclaimer

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

I highly recommend you get comfy when you enjoy a bowl of this soup. Comfort food at it’s finest, it’s hearty with chunks beef, carrots, butternut squash, and potatoes with just enough barley to add a nice texture to the soup.