Beef Barley Soup with Roasted Vegetables

“The beauty of this soup is that you can roast the vegetables separately in the oven while it’s simmering away. Then simply add them in during the last minutes on the stovetop. I love that the roasted vegetables keep their own bright flavours that add to this earthy bowl of warmth.” —Gayla Scott, West Jefferson, North Carolina

Beef Barley Soup With Roasted VegetablesTaste of Home
Servings Prep Time Cook Time
8servings (3 quarts) 25minutes 1hour
Servings Prep Time
8servings (3 quarts) 25minutes
Cook Time
Portions: servings (3 quarts)
Portions: servings (3 quarts)
  1. In a small bowl, mix the flour, salt and pepper; sprinkle over beef and toss to coat. In a Dutch oven, heat 2 tablespoons oil over medium heat. Add beef; brown evenly. Remove from the pan.
  2. In the same pan, heat 1 tablespoon oil over medium-high heat. Add the mushroom, onion and fennel; cook and stir for 4-5 minutes or until tender. Stir in garlic; cook 1 minute longer. Add stock and water, stirring to loosen browned bits from pan. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer until meat is tender, 40-60 minutes.
  3. Meanwhile, preheat oven to 425°. Place the squash, potato and carrots on a greased 15x10x1-in. baking pan; drizzle with remaining oil and toss to coat. Bake until vegetables are almost tender, 20-25 minutes, stirring twice, .
  4. Add barley, thyme, nutmeg and roasted vegetables to soup; return to a boil. Reduce heat; cover and simmer until barley is tender, about 10-12 minutes longer. Sprinkle with parsley.
Recipe Notes

Freezer Tips

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts

1-1/2 cups: 339 calories, 13 g fat (3 g saturated fat), 35 mg cholesterol, 855 mg sodium, 37 g carbohydrate (7 g sugars, 6 g fibre), 20 g protein.