Vegetable beef barley soup with mushrooms is simple cozy soup to get you warm and full.
This is nutritious and healthy soup for your family.
Cut beef into chunks. Heat olive oil in a pot and sear beef in 2 batches Chop one onion and one garlic clove.
Add onion, garlic, pepper and bay leaves in the pot with seared beef. Cover with water and bring to the boil. Cook on low heat for 40 minutes.
You can also make this soup in slow cooker or instant pot. Classic homemade soup you need to have for your regular meal preparation!
While beef is simmering in a pot, chop seven ounces of mushrooms, two stalks of celery and two carrots.
Add vegetables to the pot. Rinse and add pearl barley to the pot. Then add Worcestershire sauce and salt.
Cook on low heat for 30-40 minutes until vegetables and barley are cooked. Serve with parsley.
Store in the air tight container in the fridge for up to 4 days.
Barley freezes better than potatoes and pasta, so you can freeze this soup for later. Use freezer containers and store up to 3 months.
This is nutritious and healthy soup for your family. Tender beef, vegetables, chewy barley and flavorful mushrooms create a satisfying warming bowl of food.