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Hearty Beef and Barley Soup with Root Vegetables
Original recipe: 6 servings · Prep: 20 min · Cook: 90 min · Total: 110 min
By PowerProteinPlates Editorial TeamPublished Apr 1, 2026 | Updated Oct 14, 2026
American
110 mins
meal-prep-friendlyeasy-recipeswhole-foods
Beef and pearl barley soup with carrots, parsnips, sweet potato and herbs. Barley contains gluten.
Prep
20 min
Cook
90 min
Total
110 min
Servings
6
Difficulty
easy
Cuisine
American
Ingredients
Servings
6
- 1 lb lean beef stew meat, trimmed and cut into 1-inch cubes
- 1 cup pearl barley, rinsed
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 parsnips, peeled and diced
- 1 medium celery stalk, diced
- 1 small sweet potato, peeled and diced
- 6 cups low-sodium beef broth
- 1 cup water
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 cups fresh spinach, roughly chopped (optional)
- Fresh parsley, chopped (for garnish)
Instructions
-
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
-
Add the beef cubes in batches, browning on all sides without overcrowding. Transfer browned beef to a plate and set aside.
-
In the same pot, add the diced onion and sauté until translucent, about 5 minutes.
-
Add the minced garlic and cook for another 1 minute until fragrant.
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Return the beef to the pot. Stir in the carrots, parsnips, celery, and sweet potato. Cook for about 5 minutes, stirring occasionally.
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Add the rinsed barley, beef broth, and water to the pot. Stir in the thyme, rosemary, bay leaves, salt, and pepper.
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Bring the soup to a boil. Once boiling, reduce heat to low and cover with a lid partially ajar. Let simmer gently for 1 hour to 1 hour 15 minutes or until the beef is tender and barley is cooked through.
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About 5 minutes before the end of cooking, stir in the chopped spinach if using, allowing it to wilt.
-
Remove and discard the bay leaves. Adjust seasoning with additional salt and pepper if needed.
-
Serve hot, garnished with fresh parsley.
Preparation
Beef and pearl barley soup with carrots, parsnips, sweet potato and herbs. Barley contains gluten.
Storage
Cool Hearty Beef and Barley Soup with Root Vegetables before storing, refrigerate in airtight containers for up to 4 days, keep crisp toppings or fresh garnishes separate when useful, freeze only if the main ingredients tolerate thawing well, and reheat gently with a splash of liquid or a short oven, skillet, microwave, or air-fryer warm-up that matches the recipe texture.
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