Hearty Beef Barley Vegetable Soup
Warm up on chilly evenings with this Hearty Beef Barley Vegetable Soup, a delightful blend of savory ground beef, wholesome barley, and a medley of fresh vegetables. This perfect one-dish meal offers not just comfort but also nutrition, making it an ideal supper for family gatherings or weeknight dinners. Serve it alongside a crisp salad or creamy coleslaw with warm rolls slathered in butter for an unforgettable dining experience. The combination of aromatic herbs enhances the flavors, ensuring every spoonful is filled with warmth and satisfaction.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
lean ground beef
1 1/4 lbs (browned in pressure cooker)
crushed tomatoes
1 (28 ounce) can (added to the pot)
water
2 1/2 cups (added to the pot)
barley
1/2 cup (added dry to the pot)
carrots
3 large (about 8 oz. total) (split and sliced)
celery
2 stalks (diced)
Idaho potato
1 large (about 10 oz.) (peeled and diced)
onion
1 medium (about 6 oz) (diced)
garlic
1 clove (minced)
dried basil
1/2 teaspoon (added to the pot)
dried thyme
1/2 teaspoon (added to the pot)
dried rosemary
1/2 teaspoon (added to the pot)
dried marjoram
1/2 teaspoon (added to the pot)
salt
1/4 teaspoon (adjusted to taste)
fresh ground black pepper
to taste (added to enhance flavor)
Instructions
1
Begin by browning the lean ground beef in the pressure cooker over medium heat until it is no longer pink. Drain any excess fat for a healthier dish.
2
Stir in the crushed tomatoes, water, and barley, ensuring everything is well combined.
3
Secure the lid on the pressure cooker and increase the heat until it reaches full pressure. Once at pressure, reduce the heat slightly to maintain it and cook for 10 minutes.
4
While the beef mixture is cooking, prepare the vegetables: split the carrots in half lengthwise and slice them into 1/2-inch thick pieces; peel and dice the Idaho potato; dice the onion; and mince the garlic.
5
After the initial 10 minutes of cooking, carefully release the pressure from the cooker. Open the lid and add the prepared carrots, diced potato, onion, garlic, dried basil, dried thyme, dried rosemary, dried marjoram, salt, and pepper to taste.
6
Close the pressure cooker lid again, bring it back to full pressure, then reduce the heat to stabilize and cook for an additional 10 minutes.
7
Once finished, release the pressure again. Stir the soup gently to combine all ingredients and check the seasoning, adjusting as necessary.
8
The soup can be served immediately, or it can be refrigerated for up to 4 days or frozen for later enjoyment.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Beef Barley Vegetable Soup?
It is a savory blend of ground beef, wholesome barley, and a medley of fresh vegetables designed as a comforting one-dish meal.
What kind of meat is used in this soup?
The recipe calls for 1 1/4 lbs of lean ground beef.
How much barley is required?
You will need 1/2 cup of barley for this recipe.
What type of tomatoes are added?
The recipe uses one 28-ounce can of crushed tomatoes.
Is a pressure cooker used for this recipe?
Yes, the instructions are specifically designed for a pressure cooker.
How long is the total pressure cooking time?
The total pressure cooking time is 20 minutes, split into two 10-minute intervals.
What vegetables are included in the soup?
The soup includes carrots, celery, Idaho potato, onion, and garlic.
How should the carrots be prepared?
The carrots should be split in half lengthwise and sliced into 1/2-inch thick pieces.
Do I need to peel the potato?
Yes, the Idaho potato should be peeled and diced before being added to the pot.
What aromatic herbs are used for seasoning?
The soup is seasoned with dried basil, dried thyme, dried rosemary, and dried marjoram.
How much water should be added?
The recipe requires 2 1/2 cups of water.
Can this soup be frozen?
Yes, the soup can be frozen for later enjoyment.
How long can I keep the soup in the refrigerator?
The soup can be refrigerated for up to 4 days.
What should I serve with this beef barley soup?
It pairs well with a crisp salad, creamy coleslaw, or warm rolls with butter.
Is it necessary to drain the beef fat?
Yes, draining the excess fat after browning the beef makes the dish healthier.
When should I add the vegetables to the pressure cooker?
Vegetables should be added after the initial 10 minutes of pressure cooking the beef and barley.
How much garlic is used?
The recipe calls for 1 clove of minced garlic.
What type of potato is recommended?
A large Idaho potato (about 10 oz) is recommended.
How much salt is in the recipe?
The recipe includes 1/4 teaspoon of salt, which can be adjusted to taste.
Can I use fresh black pepper?
Yes, the recipe suggests adding fresh ground black pepper to taste to enhance the flavor.
How many ingredients are in this recipe?
There are a total of 15 ingredients used in this soup.
What is the first step in making the soup?
The first step is browning the lean ground beef in the pressure cooker until it is no longer pink.
Is this a good recipe for winter?
Yes, it is described as a perfect meal for chilly evenings and a great winter recipe.
How much basil is required?
The recipe uses 1/2 teaspoon of dried basil.
Does the recipe use rosemary?
Yes, it includes 1/2 teaspoon of dried rosemary.
How much thyme is used?
The recipe calls for 1/2 teaspoon of dried thyme.
What kind of onion is needed?
One medium onion (about 6 oz) should be diced.
How much celery is included?
The recipe uses 2 stalks of diced celery.
Is marjoram included in the seasoning?
Yes, 1/2 teaspoon of dried marjoram is added to the soup.
Can the soup be served immediately?
Yes, the soup can be served immediately once the final pressure is released and ingredients are stirred.