Beef Barley Soup with Lots of Veggies

Preparation info
  • Serves

    4 to 6

    • Difficulty


    • Ready in

      45 min

Appears in
Easy Soups from Scratch with Quick Breads to Match: 70 Recipes to Pair and Share

By Ivy Manning

Published 2017

  • About

This soup is more about the barley and the vegetables than about the beef, but the flavor is rich and meaty, thanks to red wine, beef broth, and a little strip steak seasoned with red miso paste. I use pearled barley here, but you can also use chewier whole-grain hulled barley; just add about 30 minutes to the cooking time.


  • 2 Tbsp extra-virgin olive oil
  • 1 large yellow onion, finely chopped
  • 2 large carrots


  1. Heat 1 Tbsp of the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the onion, carrots, celery, and turnip and sauté until the onion is beginning to brown, about 8 minutes. Add the tomato paste, garlic, thyme, and rosemary and sauté until fragrant, about 45 seconds. Add the wine and cook, scraping up any browned bits on the bottom of the pan, until