Since the weather has turned cooler I’ve been thinking about consuming a hearty bowl of vegetable beef and barley soup. This recipe was adapted from the Smitten Kitchen’s Beef, Leek and Barley Soup. My sister Kelly told me that she had made it and thought it was really good, she also mentioned she added peas to hers. I was sold but I needed a little more in my soup than that… so I added carrots, turnips and the peas, but I also kept the leeks, beef and barley 🙂

Vegetable Beef Barley Soup

In the Smitten Kitchen recipe it said two meaty beef short ribs. My local grocery store stopped selling bone-in. So I bought 2 lbs boneless beef short ribs. But you could make this the same way using bone in. It doesn’t really matter, as long as it short ribs… yum!

In my early twenties I attempted soup and failed miserably. It might have been the overdose of fresh thyme. Or that I put it all in a crock pot– even the noodles. The noodles absorbed almost all of the broth and they swelled to enormous proportions. It was a soup failure so big that I didn’t want to try it again. Ever. The End.

But just like yeasty bread dough, I was determined to overcome my fears. I did. Eventually. So trust me when I say this vegetable beef and barley soup is SUPER (souper?!) easy. I encourage you to make it because it is healthy, delicious and fool proof.

Vegetable Beef and Barley Soup l SimplyScratch.com

To Make This Vegetable Beef and Barley Soup You Will Need:

  • leeks
  • onions
  • carrots
  • turnips
  • barley

beef short ribs, Beef Stock, Fresh Ground Pepper and peas.

Vegetable Beef and Barley Soup l SimplyScratch.com

Leek… it looks like a giant green onion but has a more subtle onion flavor and are perfect in soups, salads or pasta.

Vegetable Beef and Barley Soup l SimplyScratch.com

Trim off the ends and the top leafy parts and discard.

Vegetable Beef and Barley Soup l SimplyScratch.com

Peel off the tough outer layer.

Vegetable Beef and Barley Soup l SimplyScratch.com

Vegetable Beef and Barley Soup l SimplyScratch.com

Start at one end and slice in half. You could stop here and rinse under cool water as you fan out each layer.

Vegetable Beef and Barley Soup l SimplyScratch.com

Or you could turn the leeks, cut side down and start chop.

Vegetable Beef and Barley Soup l SimplyScratch.com

You want them like a quarter to half inch half moons I’m eyeballing it here.

Vegetable Beef and Barley Soup l SimplyScratch.com

If you’ve never cooked with leeks before don’t freak out if there is dirt on your cutting board. As they come up through the ground dirt gets trapped in its layers. But that’s why you always rinse them before you cook with them!

ALWAYS!

Vegetable Beef and Barley Soup l SimplyScratch.com

Throw them in a bowl. A large bowl.

Vegetable Beef and Barley Soup l SimplyScratch.com

Run some cool water over top and swish them around breaking them up and all the dirt will fall to the bottom of the bowl.

Vegetable Beef and Barley Soup l SimplyScratch.com

Now here comes the fun part. Place all of the boneless short ribs in to a large pot. Add the leeks by skimming them off the top of the water and adding them directly to the pot.

Vegetable Beef and Barley Soup l SimplyScratch.com

Cut, peel and chop a yellow onion into a large dice. Now add the onion to the leeks in the pot.

Vegetable Beef and Barley Soup l SimplyScratch.com

Now grab the turnips and carrots. You will need 2 to 3 carrots and 4 smallish turnips.

Vegetable Beef and Barley Soup l SimplyScratch.com

AHHH the turnip. Which should not to be confused with rutabaga. They are similar yet different. Turnips are the best in stews and soups because they hold their shape and have an earthier flavor than the potato. Not to mention they are a good source of vitamin C!

Vegetable Beef and Barley Soup l SimplyScratch.com

Now peel both the turnips and the carrots.

Vegetable Beef and Barley Soup l SimplyScratch.com

Slice the carrots into coins.

Vegetable Beef and Barley Soup l SimplyScratch.com

Trim off the ends of the turnip. Cut them in half and in to large bite size pieces.

Vegetable Beef and Barley Soup l SimplyScratch.com

Add both the carrots and the turnips to the pot along with the leeks and onions.

Vegetable Beef and Barley Soup l SimplyScratch.com

This is my new favorite pepper.

Vegetable Beef and Barley Soup l SimplyScratch.com

Grind up some fresh pepper on top of those veggies.

Vegetable Beef and Barley Soup l SimplyScratch.com

Next pour in 2 quarts of beef stock.

Vegetable Beef and Barley Soup l SimplyScratch.com

Now the time has come for the barley. It took me forever to locate this barley in my grocery store. I thought it would be by the quinoa or flax and it wasn’t by the rice and couscous. I found it in the international isle by its lonesome. Who knew?

Vegetable Beef and Barley Soup l SimplyScratch.com

Measure out a half cup of the barley.

Vegetable Beef and Barley Soup l SimplyScratch.com

And add it to the soup.

Vegetable Beef and Barley Soup l SimplyScratch.com

Give it a stir and set on a burner over medium/ medium low heat and let it simmer for 3 hours.

Vegetable Beef and Barley Soup l SimplyScratch.com

After the three hours are up, pull out the meat. This is when you add the peas, they only need a minute or so and then they’ll be a bright green in color!

Vegetable Beef and Barley Soup l SimplyScratch.com

Give it a chop. I like big chunks of meat in my soup. But do it however you like!
Now add it back in!

Vegetable Beef and Barley Soup l SimplyScratch.com

Serve this Vegetable Beef and Barley Soup with crusty bread or next to a grilled cheese sandwich!

Enjoy! And if you give this Vegetable Beef and Barley Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Vegetable Beef and Barley Soup l SimplyScratch.com

Vegetable Beef & Barley Soup
Yield: 6 servings

Vegetable Beef & Barley Soup

A hearty soup that will warm you up on a cold fall or winter night.

Ingredients

  • 2 pounds boneless beef short ribs
  • 2 large leeks
  • 1 large yellow onion, largely diced
  • 2 to 3 carrots, peeled and sliced into disks
  • 4 smallish turnips, peeled and largely diced
  • a pinch of freshly ground black pepper, more or less to taste
  • 2 quarts (8 cups) of beef stock
  • 1/2 cup of barley
  • 3/4 cup peas

Instructions

  1. Trim two leeks, cut in half lengthwise and slice into "half moons". Place the leeks in a large bowl and run some cool water over top and swish them around breaking them up and letting the dirt will fall to the bottom of the bowl.
  2. Meanwhile place the 2lbs of boneless beef short ribs in the bottom of a large pot.
  3. Top with the clean leeks, chopped onion, carrot and turnips.
  4. Grind some fresh pepper and add in the 8 cups of beef stock.
  5. Measure and pour in the barely, stir, cover and simmer on the back burner for up to 3 hours.
  6. Before serving, remove meat and chop it into large pieces. Add the meat and a handful of peas to the soup.
  7. Serve when the peas are cooked and colorful!

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 560Total Fat: 35gSaturated Fat: 15gTrans Fat: 2gUnsaturated Fat: 19gCholesterol: 151mgSodium: 454mgCarbohydrates: 19gFiber: 5gSugar: 7gProtein: 44g

All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.