Vegetable Beef, Barley and Mushroom Soup

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Stirring the Vegetable Beef Barley Soup with Mushrooms in the pot.

4.80 from 10 votes

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Hearty vegetable beef soup with mushrooms and barley will be sure to fill you up!

Prep Time5

Cook Time1 10

Total Time1 15

Course: Soup

Cuisine: American

Keyword: Barley and Mushroom Soup, beef barley soup, stew meat, Vegetable Beef

Servings: servings

Calories: 378kcal

Author: Michaela Kenkel

Ingredients

1/2 pound baby bella mushrooms sliced
1/2 pound white mushrooms sliced
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 pounds beef stew meat
olive oil
1 cup shallots chopped
4 cloves garlic minced
2 cups carrots sliced (I love using the carrot chips or coins)
1 1/2 cups celery chopped
1/2 - 1 Tablespoon thyme if you aren't a fan, omit this step
7 cups beef broth
5 cups water
1 1/2 cups quick barley
3 Tablespoons tomato paste
1 Tablespoon lemon juice

Instructions

In a stock pot over medium heat, add about 2-3 Tablespoons of olive oil to heat.
In a bowl combine flour with about 1/2 teaspoon of salt and 1/4 teaspoon of pepper, toss meat in the flour and place in the stock pot to brown in oil. Stir occasionally until well browned. Remove meat from pot, set aside.
Add about 2 Tablespoons of olive oil to pot, and throw in your shallots and garlic. Saute until tender. (about 5 minutes)
Add the mushrooms, carrots and celery to pot and stir in remaining seasonings.
Add to the pot the broth, water, tomato paste and barley. Add the beef back in.
Bring to a boil, reduce heat, cover and simmer for 45-60 minutes. Remove from heat and stir in lemon juice.

Notes

For the Slow Cooker: Add the coated beef to the pot and brown on all sides. Remove and set aside. Add a bit more olive oil, then sauté the shallots and garlic until tender, about 5 minutes. Transfer everything (beef, shallots, and garlic) to the slow cooker and add the remaining ingredients. Cover and cook on low for 6–7 hours. Add in lemon juice before serving.

Leftover Storage: This soup keeps really well, making it perfect for meal prep or leftovers. Store any cooled soup in an airtight container in the refrigerator for up to 4–5 days. When reheating, you may need to add a splash of broth or water, since the barley continues to absorb liquid as it sits.

You can also freeze this soup for longer storage. Let it cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It will keep in the freezer for up to 3 months. If using hulled or hulless barley, note that it may become a bit chewier after freezing. Quick or pearled barley tends to hold up better in the freezer. Reheat gently on the stove or in the microwave, adding extra liquid as needed.

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