Beef and Barley Soup with Tender Vegetables Recipe
This “Beef and Barley” soup cleverly swaps reality for vegan magic, proving comfort can taste outrageously rich.
Tender vegetables cuddle chewy barley like they’ve been trained by a gourmet coach, while broth whispers cozy affirmations.
Every spoon delivers hearty satisfaction, making cold nights feel like personal spa retreats with zero guilt.
Aromatics like garlic and herbs strut their stuff, turning mundane veggies into superstar ingredients that demand attention.
Blend flavors slowly; season boldly; serve piping hot, and watch your soup bowl vanish faster than your diet excuses.

Beef and Barley Soup with Tender Vegetables Recipe
Ingredients
Method
- Heat olive oil in a large pot; sauté onion, garlic, carrot, and celery for 4–5 minutes.
- Add mushrooms; cook 2–3 minutes until lightly browned.
- Stir in barley, thyme, and rosemary; toast lightly for 1–2 minutes.
- Pour in vegetable broth; bring to a boil, then reduce heat to simmer.
- Simmer uncovered 25–30 minutes, until barley is tender and vegetables are soft.
- Season with salt and pepper; stir well.
- Serve hot, garnished with fresh parsley if desired.
Notes
Nutritional Values (per serving)
- Calories: 210
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 7g
Vitamins & Minerals (per serving)
- Vitamin A: 40%
- Vitamin C: 20%
- Calcium: 6%
- Iron: 12%
- Potassium: 10%
Notes & Tips
- Stir occasionally to prevent barley sticking.
- Add a dash of smoked paprika for smoky depth.
- For extra richness, use a splash of coconut milk or cashew cream.
- Fresh parsley or thyme brightens flavor before serving.
- Adjust vegetable ratios depending on preference for heartiness.








