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

Beef Barley Soup with Roasted Vegetables Recipe

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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
TOTAL TIME: Prep: 25 min. Cook: 1 hour
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 1 hour
MAKES: 8 servings


  • 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

Nutritional Facts

1-1/2 cups equals 339 calories, 13 g fat (3 g saturated fat), 35 mg cholesterol, 855 mg sodium, 37 g carbohydrate, 6 g fiber, 20 g protein.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
    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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Reviewed Oct. 13, 2015

"My whole family loves this recipe. I usually skip the fennel bulb and add more of the veggies. I also double up on the spices. This recipe makes great leftovers and freezes well."

Reviewed Dec. 19, 2014

"Delicious.. and I took he left overs and added 1 can diced tomatoes n half a can of tomato paste to switch it up . delicious every time !"

Reviewed Dec. 15, 2013


Reviewed Oct. 20, 2012

"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 Oct. 14, 2012

"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."

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