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Beef Barley Soup Recipes

Name: Beef Barley Soup with Roasted Vegetables
Prep time: 25 min
Cook time: 60 min
Total time: 1 h 25 min
Yield: 8 servings (3 quarts).
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

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Beef Barley Soup with Roasted Vegetables

9 reviews

The beauty of this soup is that you can roast the vegetables separately in the oven while it's simmering away. Then 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