How to Make It
Brown the beef: In a large pot, heat a little oil and sear the beef chunks until browned on all sides. This step adds depth to the soup.
Build the base: Add onion, carrots, celery, and garlic. Sauté until fragrant and softened.
Incorporate tomato: Stir in the diced tomatoes and tomato paste. Let the mixture simmer for a few minutes so the tomatoes meld with the aromatics.
Simmer with barley: Add the beef broth, bay leaf, thyme, and barley. Bring to a boil, then reduce to a gentle simmer. Cook for about 1–1.5 hours, until the beef is tender and the barley is plump.
Finish and serve: Season with salt and pepper. Remove the bay leaf, sprinkle with parsley, and serve steaming hot with crusty bread.
Variations to Try
Tomato-heavy version: Use crushed tomatoes instead of diced for a more stew-like consistency.
Garden-style: Toss in zucchini, green beans, or peas in the last 15 minutes of cooking.
Spiced up: Add a pinch of smoked paprika or red pepper flakes for a warming kick.
Final Thoughts
Beef barley vegetable soup is comfort in a bowl, but when you add tomato, you give it brightness, balance, and a beautiful red hue that makes it even more inviting. Whether you’re cooking for a busy family dinner, meal-prepping for the week, or simply warming up on a chilly evening, this tomato-infused version will keep you satisfied and nourished.
