Hearty Vegetable Barley Soup

Hearty vegetable barley soup is a classic budget-friendly pot of stew-soup that feeds a crowd from staples already in the pantry. Lean ground beef gets browned and built into a tomato broth with pearl barley, carrots, celery, and a finishing dump of frozen mixed vegetables.

Pearl barley is the secret to body. As it simmers, the grain releases starch and thickens the broth into something hearty enough to count as a meal rather than a starter. A half cup of dried barley swells to several times its volume by the end.

The staggered cook is smart. Barley needs 40 to 50 minutes to soften, so it goes in early. Frozen mixed vegetables join near the end so they keep their bite instead of turning to mush.

A bay leaf and dried basil give just enough herbal backbone without overwhelming the savory beef-and-tomato base.

Kitchen Tips

• Use a heavy 4-quart pot or Dutch oven for even cooking and slow, steady reduction.
• Drain the rendered fat after browning the ground beef. Greasy soup is unappetizing soup.
• The barley keeps absorbing liquid as it sits, so leftovers will thicken overnight. Loosen with water or broth when reheating.
• Pull the bay leaf before serving. It’s a flavor tool, not an edible garnish.

Variations

• Swap ground beef for ground turkey for a leaner pot.
• Use beef stock instead of bouillon cubes and water for a richer, less salty broth.
• Stir in a handful of fresh spinach or kale during the last 2 minutes for extra greens.