Vegetable Beef Barley Soup

My mom made this when I was a child. It's a kid-friendly, hearty soup.

Ingredients

  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 3/4 pound beef stew meat, cut into chunks
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 small onion, chopped
  • 1 cup celery, chopped
  • 2 cups carrots, chopped
  • 1 each green bell pepper, chopped
  • 2 cups potatoes, peeled and cut into 1/2" chunks
  • 4 cups beef broth
  • 4 cups tomato juice, (like V-8), or tomato juice
  • 1 teaspoon oregano
  • 1/2 cup pearl barley

Directions

  • Heat olive oil in a large Dutch oven. Add garlic and sauté for about 30 seconds. Add stew meat, salt and pepper. Brown for about 3 minutes. Add onions, carrots, celery, green pepper and potatoes. Cook until vegetables begin to soften, about 5 minutes.
  • Add broth, tomato juice and oregano. Stir well. Bring to a boil, reduce heat and add barley. Simmer for 1 hour.

Recipe Information

Ingredients

  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 3/4 pound beef stew meat, cut into chunks
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 small onion, chopped
  • 1 cup celery, chopped
  • 2 cups carrots, chopped
  • 1 each green bell pepper, chopped
  • 2 cups potatoes, peeled and cut into 1/2" chunks
  • 4 cups beef broth
  • 4 cups tomato juice, (like V-8), or tomato juice
  • 1 teaspoon oregano
  • 1/2 cup pearl barley

Directions

  • Heat olive oil in a large Dutch oven. Add garlic and sauté for about 30 seconds. Add stew meat, salt and pepper. Brown for about 3 minutes. Add onions, carrots, celery, green pepper and potatoes. Cook until vegetables begin to soften, about 5 minutes.
  • Add broth, tomato juice and oregano. Stir well. Bring to a boil, reduce heat and add barley. Simmer for 1 hour.