Friday, October 31, 2014

Beef Barley and Vegetable Soup

Happy Friday and Halloween!

Since Mother Nature decided this would be the nastiest day of the year, thus far
I thought maybe I would try to counteract her elements outdoors
 with something warm and cozy indoors.

This hearty, comforting Beef Barley and Vegetable Soup started with
2.5# of ground beef browning in the stock pot. 

Added to that was 1 tbsp of seasoning salt
1 small chopped onion and
1 tbsp minced garlic
all cooked until there is no more pink left in the beef. 

While that was browning, chop up some veggies…
3 carrots and 3 stalks of celery were prepped for their turn to join the pot.  

Toss 'em in!

Next add 4 cups of beef broth and 
6 cups of water for the barley to soak up. 

As well as 1 can of diced tomatoessadly tomato season is done around here, 

Once all of the liquid is added, seems like all of the pictures look the same. 
Then, pour 1 cup of barley  into the pot and simmer for an hour.  

If you need to, you can throw this together much quicker.  

As there is also quick cooking barley, which is just as good!
I always have both on hand and choose according to how much time I have. 

Many nights I prep dinner before the kids get home, 
so letting it simmer for an hour is perfect. 

The final additions to the soup are the extra veggies that I have in my fridge waiting to be used up. 

Tonight was spinach and coleslaw.  
Those are two veggies that can be added to many dishes without much notice. 

Frozen mixed veggies would also be a great way to round out this meal.

Of course, my family loves to top their soup with cheese, 
so shredded mozzarella was the choice tonight.

I love how this soup continues to thicken as the barley cooks!  

Beef Barley and Vegetable soup has always been one of my favorites!


2.5# of ground beef
1 tbsp of seasoning salt
1 onion - chopped
1 tbsp minced garlic
3 carrots - chopped
3 stalks of celery - chopped
4 cups of beef broth
6 cups of water
1 can of diced tomatoes
1 cup of barley (quick cooking barley will significantly reduce the cooking time)
2 cups of fresh spinach
1 cup of shredded cabbage
Shredded mozzarella 

  • Brown the beef in the stock pot over medium heat, along with the salt, onion and garlic. 
  • Next in goes the veggies and liquids, order is not really important…as long as the carrots, celery, broth, water and tomatoes make it into the pot, along with the barley. 
  • Simmer for nearly an hour until the barley is tender. 
  • Finally added the quick cooking veggies, like spinach and cabbage, or frozen mixed veggies until they are warm. 
  • Serve and top with mozzarella or the cheese of your choice.