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0 from 12 votes

Beef, Barley, and Vegetable Soup

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Servings: 6
Course: Main Course

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

    Cup of Yum
  1. 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.