Hearty Vegetable Barley Soup. Directions In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, onion, celery, carrot, bouillon, bay leaf, garlic, salt, basil and pepper. I love fall in North Carolina. Hearty Vegetable Barley Soup

You can cook Hearty Vegetable Barley Soup using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Hearty Vegetable Barley Soup
  1. It’s 4 box of baby porto bello mushrooms.
  2. It’s 6 large of onions.
  3. Prepare 3 large of carrots.
  4. It’s 1 head of celery.
  5. It’s 2 of leeks.
  6. You need 1 head of garlic.
  7. You need 1 packages of barley.
  8. Prepare 4 tbsp of olive oil.
  9. You need 2 tbsp of unsalted butter.
  10. It’s 1 tbsp of Italian seasoning.
  11. Prepare 1 of salt & pepper.
  12. It’s 1 of water.
  13. Prepare 8 of vegetable bullion cubes.

One tip: be sure to use pearl barley, not quick-cooking barley. Vegetable barley soup is a hearty, healthy vegetable soup that will leave you satisfied and warm all over. All it takes is one pot, vegetables, and tender beef to create a hearty soup perfect for any night of the week. Hearty Vegetable & Beef Barely soup is a classic, old fashion recipe that is absolutely delicious.

Hearty Vegetable Barley Soup instructions

  1. I used a 8 quart pot to make 2 gallons of soup. Adjust accordingly to make a smaller batch..

  2. Chop all the veggies to size of your liking. Add olive oil & butter to pot on medium heat add onions, carrots, celery, leeks' garlic & salt & sweat the veggies..

  3. Add barley & mushrooms & Italian seasoning & mix & let cook for 2 minutes.

  4. Fill pot with water & add the bullion cubes, salt & pepper & turn up heat to high & bring to a boil..

  5. As soon as it starts boiling reduce heat to low & stir. Let simmer for an hour on low heat occasionally stirring..

  6. Eat & enjoy.

Cozy up with this soup on any chilly day. Hearty Winter Vegetable Soup, brimming with seasonal root vegetables, makes a filling vegan meal for the cooler weather. The pearl barley adds a creaminess & richness to the broth without the use of dairy. In a Dutch oven, heat oil over medium heat. Brown beef on all sides; drain.