Beef, Vegetable and Barley Soup
6-8 Servings
Prep Time: 20 Minutes
Cook Time: 1 Hour and 30 Minutes
Tips & Description
Deeply comforting and wonderfully hearty, beef, vegetable, and barley soup features tender cubes of brisket slowly simmered with vegetables, tomatoes, pearl barley, and earthy shiitake mushrooms. As the barley cooks, it naturally thickens the broth, creating a rich, satisfying texture without feeling overly heavy. It’s the kind of soup that tastes even better the next day.
For the best depth of flavor, let the soup simmer gently rather than boil vigorously. Stir occasionally to keep the barley from sticking to the bottom. Add the kidney beans later in the cooking process so they hold their shape and don’t become overly soft. If time permits, refrigerate overnight — the flavors meld beautifully, making the soup even more robust.
Ingredients
- 2¾ pounds flat-cut brisket, cut into 1-inch cubes
- 8 cups beef broth
- 3 (8-ounce) cans tomato sauce
- 4 celery stalks, cut into ½-inch pieces
- 3 carrots, peeled and chopped
- 1 large onion, chopped
- 1/3 cup pearl barley, rinsed
- 6 large garlic cloves, chopped
- 3 bay leaves
- 1 (1-ounce) package dried stemmed shiitake mushrooms, broken into ½-inch pieces
- 3 (15–16 ounce) cans kidney beans, undrained
- Salt and freshly ground black pepper, to taste
Steps to Cook
1. In a large, heavy pot, combine the brisket, beef broth, tomato sauce, celery, carrots, onion, barley, garlic, bay leaves, and shiitake mushrooms. Bring to a boil over medium-high heat.
2. Reduce the heat to medium-low, cover, and simmer gently for about 1 hour, stirring once or twice.
3. Stir in the kidney beans along with their liquid. Cover and continue simmering for about 30 minutes more, or until the beef is tender and the barley is fully cooked.
4. Remove bay leaves. Adjust seasoning with salt and pepper. Ladle into bowls and serve warm.