A comforting and hearty soup perfect for cold days, featuring tender beef, wholesome barley, and a medley of vibrant vegetables.
Combine the bouillon cubes, water, stewing beef, onion, thyme, black pepper, salt, paprika, bay leaf, and barley in a large soup pot.
Ensure the beef is cut into even pieces for consistent cooking.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for 2.5 hours.
Skim off any foam or impurities that rise to the surface for a clearer broth.
Add the diced tomatoes, carrots, celery, peas, green beans, and potatoes to the pot.
Cut the vegetables into uniform sizes for even cooking.
Simmer the soup for an additional 30 minutes until the vegetables are tender.
Taste and adjust seasoning as needed during this step.
Remove the bay leaf and serve the soup hot, garnished with fresh parsley.
Chop the parsley finely for a more even distribution of flavor.
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