Beef Barley Soup with Root Vegetables
Cemetery Soup is a hearty beef and barley soup inspired by classic horror storytelling, packed with tender stew beef, root vegetables, and fresh produce in a rich bone broth base. This rustic one-pot meal delivers deep savory flavors from the beef, earthiness from barley and potatoes, and bright notes from thyme and fresh vegetables. The combination of soft carrots, green beans, corn, and tender potatoes creates varied textures that keep each spoonful interesting. Perfect for home cooks seeking comfort food that's both nourishing and satisfying, this soup works year-round but especially shines on cool evenings. Serve it as a complete meal or starter course. What sets this version apart is the use of bone broth for collagen and depth, the inclusion of fresh corn alongside traditional root vegetables, and the presence of barley for body and nutrition. The relatively quick cooking time—45 minutes total—makes it accessible for weeknight dinners while maintaining rich flavor development.
Ingredients
- ½ lb stew beef, chopped into small pieceschuck roastsame weight, cut into piecesbeef
hearty soups
- 1 tbsp vegetable oil
- 1 medium onion, chopped
- 1 cup carrots, sliced
- 1 cup green beans, fresh
- 1 cup corn, fresh
- 6 cups beef bone brothchicken bone brothsame volumebroth
lighter flavor
- 2 bay leaves
- 1 tbsp thyme
- ⅝ cup barley, uncookedbrown rice or farrosame volumegrains
texture varies
- salt, to taste(optional)
- pepper, to taste(optional)
- 2 cups potato, peeled and cubedparsnip or turnipsame volume, cubedroot vegetables
slight sweetness change
Instructions
- 1
Heat vegetable oil in a dutch oven or soup pot over medium heat.
- 2
Add stew beef and cook until the outside edges are browned.
- 3
Remove beef from pan and add chopped onions without washing the pan.
- 4
Cook onions until soft, about 3-4 minutes.
- 5
Add carrots, green beans, and corn, cooking for 3-4 minutes until softened without overcooking.
- 6
Return beef to the pot and add bone broth, bay leaves, thyme, barley, salt, and pepper.
- 7
Bring to a boil, then reduce heat to a simmer.
- 8
Cover and cook for 30 minutes.
- 9
Add cubed potatoes and cover.
- 10
Cook for 15 minutes more or until potatoes are tender.
- 11
Adjust salt to taste and serve.
Tips
Don't rinse the dutch oven after browning beef. The caramelized fond on the bottom builds deep umami flavor when onions deglaze it naturally.
Avoid overcooking the vegetable medley in step 5. They'll soften further during the 30-minute simmer, so partial tenderness here prevents mushiness.
Barley absorbs liquid as it cooks. If soup seems thick after 45 minutes, add extra broth or water in quarter-cup increments to reach desired consistency.
Good to Know
Refrigerate in airtight containers up to 4 days. Freeze up to 3 months; barley and potatoes hold texture well when thawed.
Prepare all vegetables and store separately up to 1 day ahead. Brown beef and cook through step 6 the evening before; finish cooking day-of.
Ladle into bowls as-is, or with crusty bread, cornbread, or oyster crackers on the side. Pairs with simple green salad.
Common Mistakes
Wash the pan after browning beef to avoid losing flavorful browned bits that deglaze into the soup.
Overcook the initial vegetable sauté to avoid mushy carrots and green beans after the 30-minute simmer.
Skip the bone broth substitute to avoid flat, thin-bodied soup lacking collagen and depth.
Substitutions
texture varies
slight sweetness change
lighter flavor
FAQ
Can I make Cemetery Soup in a slow cooker?
Yes. Brown beef on stovetop, sauté onions and vegetables briefly, then transfer everything to a slow cooker with broth and seasonings. Cook on low for 6-7 hours, adding potatoes after 5 hours. Barley may become very soft; reduce to 0.5 cup if desired.
What if I don't have bone broth?
Use store-bought beef broth, chicken broth, or homemade stock. Bone broth adds collagen for deeper mouthfeel, but regular broth delivers comparable flavor. Reduce expected body slightly. Avoid bouillon cubes if possible; they're saltier and less nuanced.
How long does Cemetery Soup keep in the freezer?
Up to 3 months in airtight containers or freezer bags. Thaw overnight in the refrigerator before reheating. Barley and potatoes hold their texture well. Reheat gently on stovetop over medium heat, stirring occasionally, until warmed through.