Go Back
–+ servings
vegetable beef soup

Vegetable Beef Soup

Savor the flavor of homemade vegetable beef soup. Packed with tender beef, fresh vegetables, and hearty barley for a comforting meal.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 250 kcal

Equipment

  • large dutch oven

Ingredients
 

  • 2 tbsp Flour
  • Salt and pepper to season beef
  • 2 lbs Chuck roast
  • 3 tbsp Butter
  • 1 Yellow onion, diced
  • 3 stalks Celery, diced
  • 3 Carrots, diced
  • 3 cloves Garlic
  • 2 cups Diced tomatoes
  • 1 quart Tomato sauce
  • 8 cups Beef broth
  • 2 Bay leaves
  • 2 sprig Rosemary
  • 1 tsp Oregano, dried
  • 1 tsp Sea salt
  • 1 tsp Black pepper
  • 2 Russet potatoes
  • 1 cup Barley
  • 1 cup Corn
  • 1 cup Peas

Instructions
 

  • Cut the beef roast into bite size cubes.
  • In a large mixing bowl, toss the cubed beef in flour, salt and pepper to coat all sides.
  • Heat 2 tbsp of butter in dutch oven over medium heat. Sear beef cubes on all sides and transfer to a plate. This will have to be done in 2 batches so that the meat sears and the pot is not overcrowded.
  • Once all the meat is seared, add 1 tbsp of butter to the hot dutch oven. Sauté onions, carrots, celery, and garlic until the vegetables begin to soften.
  • Add beef back into the dutch oven, along with the tomato sauce, diced tomatoes, beef broth, bay leaves, rosemary, oregano, salt, and pepper.
  • Cover and simmer over medium heat for 30 minutes.
  • Remove the cover, stir, and add the diced potatoes, barley, corn, and peas.
  • Cover and simmer for another 30 minutes, or until barley is cooked through and potatoes are fork tender.
  • Serve immediately.

Nutrition

Serving: 1cupCalories: 250kcal
Keyword hearty, homemade
Tried this recipe?Let us know how it was!