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Beef Barley Soup with Roasted Vegetables Recipe

Beef Barley Soup with Roasted Vegetables Recipe photo by Taste of Home

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The beauty of this soup is that you can roast the vegetables separately in the oven while it's simmering away. Then I simply add them in during the last minutes on the stovetop. I love that the roasted vegetables keep their own bright flavors that add to this earthy bowl of warmth. —Gayla Scott, West Jefferson, North Carolina

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Beef Barley Soup with Roasted Vegetables Recipe

Prep: 25 min. Cook: 1 hour

Yield: 8 Servings

25 60 85

Ingredients

1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 pound beef stew meat (3/4-inch cubes)
5 tablespoons olive oil, divided
1 large portobello mushroom, stem removed, chopped
1 medium onion, chopped
1 fennel bulb, chopped
1 garlic clove, minced
8 cups beef stock
2 cups water
2 cups cubed peeled butternut squash
1 large baking potato, peeled and cubed
2 large carrots, cut into 1/2-inch slices
2/3 cup quick-cooking barley
2 teaspoons minced fresh thyme
Dash ground nutmeg
1/4 cup minced fresh parsley

Directions

In a small bowl, mix the flour, salt and pepper; sprinkle over beef and toss to coat. In a Dutch oven, heat 2 tablespoons oil over medium heat. Add beef; brown evenly. Remove from the pan.
In the same pan, heat 1 tablespoon oil over medium-high heat. Add the mushroom, onion and fennel; cook and stir for 4-5 minutes or until tender. Stir in garlic; cook 1 minute longer. Add stock and water, stirring to loosen browned bits from pan. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer for 40-60 minutes or until meat is tender.
Meanwhile, place the squash, potato and carrots on a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with remaining oil and toss to coat. Bake at 425° for 20-25 minutes or until vegetables are almost tender, stirring twice.
Add barley, thyme, nutmeg and roasted vegetables to soup; return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Sprinkle with parsley. Yield: 8 servings (3 quarts).

Originally published as Beef Barley Soup with Roasted Vegetables in Taste of Home August/September 2012, p45

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Beef Barley Soup with Roasted Vegetables

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Reviewed on Oct. 20, 2012 by juicyfruit007

This was good but not great. I thought it was a little bland and boring and probably won't make it again. It IS a great way to get in some healthy vegetables. My kids ate it only under duress.

Reviewed on Oct. 14, 2012 by crush1954

I made this recipe today and found it very easy and delicious! The hardest part was cutting up the squash. My husband doesn't like squash but he loved this soup. It made enough to eat and a lot left over to freeze for another day.

Reviewed on Sep. 13, 2012 by GrammaMikki

I rarely follow a recipe precisely but this one I did. My husband and daughter think vegetables are the enemy, especially squash. They loved this soup! It had great flavor and texture. Often, I think veges get a bad name because they are overcooked and mushy. This was great! Next time I think I'll add some turnip too. Thanks for a great recipe and a new direction for soup veges.

Reviewed on Aug. 07, 2012 by DLNess

This is a winner. The flavors are well-developed and I love that the vegetables are not "boiled to death"! I always use half beef and half chicken stock for beef recipes to make the broth a little fresher-tasting. Children and adults enjoyed this recipe.

Reviewed on Jul. 29, 2012 by chipz

My 5 year old hates veggies and he even loved this recipe. He ate it all. Most delicious!