There’s just something about a warm bowl of Beef Barley Soup that feels like a big, comforting hug—especially on a chilly day. Imagine the rich, savory broth filled with tender chunks of beef, hearty barley, and colorful vegetables, all simmered together to perfection. Every spoonful is full of flavor and texture, making this soup the ultimate comfort food. It’s not just satisfying—it’s nourishing, hearty, and perfect for when you need a meal that’ll fill you up and warm you through. Trust me, once you try it, you’ll be hooked!
Why You’ll Love Beef Barley Soup
This recipe is more than just your average soup—here’s why it’ll quickly become a family favorite:
- Hearty and Filling: The combination of beef and barley makes this soup substantial enough to be a meal on its own. It’s perfect for lunch or dinner, and the barley adds a satisfying chewiness that pairs so well with the tender beef.
- One-Pot Wonder: Everything cooks together in one pot, making it not only a flavorful dish but a breeze to clean up afterward.
- Healthy and Nutritious: Packed with protein from the beef, fiber from the barley, and a variety of vegetables, this soup is a great way to sneak in some extra nutrients.
- Freezer-Friendly: You can easily make a large batch and store it in the freezer for future meals, making busy nights a whole lot easier.
- Customizable: Feel free to adjust the veggies or add your favorite herbs to personalize the soup to your taste!
Ingredients
This Beef Barley Soup uses simple, wholesome ingredients that come together to create a flavorful, satisfying dish. Here’s what you’ll need:
- Beef Stew Meat: Tender pieces of beef that break down beautifully in the broth, adding rich, savory flavor to the soup.
- Barley: The hearty grain that gives this soup its chewiness and makes it extra filling. It’s also full of fiber and nutrients.
- Carrots: These add natural sweetness and color to the soup.
- Celery: Adds a nice crunch and subtle earthiness to the broth.
- Onion: A classic base ingredient that adds depth of flavor to the soup.
- Garlic: For that aromatic kick that takes the soup to the next level.
- Beef Broth: The heart of the soup, providing a rich, savory base for all the ingredients to simmer in.
- Tomatoes (diced or crushed): For a slight tang and added depth of flavor.
- Bay Leaves: To bring in a touch of herbaceous flavor that makes everything taste more complex.
- Thyme and Rosemary: These herbs add a warm, fragrant note that complements the beef beautifully.
- Salt and Pepper: To season everything perfectly and bring out the flavors.
- Frozen Peas (optional): For a pop of color and sweetness that pairs well with the savory soup.
- Parsley (optional): Fresh parsley adds a vibrant, fresh touch when garnished on top.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive right into creating this comforting, hearty soup that’s perfect for any time of the year:
Brown the Beef
Start by heating a little oil in a large pot over medium-high heat. Add the beef stew meat in batches, browning each piece on all sides. This step adds so much flavor to the soup, so don’t skip it! Once browned, remove the beef and set it aside.
Sauté the Vegetables
In the same pot, add the onion, carrots, and celery. Sauté them for about 5 minutes, until the onions become soft and translucent. This helps build a rich base for your soup.
Add Garlic and Herbs
Stir in the garlic, thyme, and rosemary. Cook for another minute, just until the garlic becomes fragrant, and the herbs start to release their oils into the soup.
Add Tomatoes and Broth
Pour in the diced or crushed tomatoes and beef broth, scraping up any browned bits from the bottom of the pot (that’s all flavor, right there!). Bring everything to a simmer.
Simmer the Soup
Return the browned beef to the pot and add the barley and bay leaves. Let the soup simmer uncovered for 1 to 1.5 hours, stirring occasionally, until the beef is tender and the barley has absorbed the flavors and become tender as well.
Add Frozen Peas (Optional)
If you’re using frozen peas, stir them in about 5 minutes before the soup is done. They’ll add a burst of sweetness and a lovely color to your soup.
Taste and Adjust
Taste your soup and adjust the seasoning, adding more salt, pepper, or herbs as needed. Remove the bay leaves before serving, and garnish with fresh parsley if desired.
Nutrition Facts
Servings: 6
Calories per serving: 350
Total Fat: 10g
Sodium: 800mg
Total Carbohydrates: 40g
Dietary Fiber: 6g
Sugars: 8g
Protein: 25g
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 1.5 hours
- Total Time: 1 hour 45 minutes
How to Serve Beef Barley Soup
This soup is fantastic on its own, but here are a few serving ideas to make your meal even more special:
- Crusty Bread: Pair this soup with a slice of warm, crusty bread to soak up all that delicious broth. A little butter on top never hurt anyone either!
- Cheese on Top: Sprinkle some grated Parmesan or cheddar cheese over the soup just before serving for a rich, creamy touch.
- Green Salad: Balance out the richness of the soup with a fresh, crunchy green salad. A simple vinaigrette will do the trick!
- Herb Garnish: Add a sprinkle of fresh parsley or thyme to the top of the soup for a burst of freshness and color.
Additional Tips
- Make It Spicy: If you like a little heat, add a pinch of red pepper flakes or a dash of hot sauce.
- Use Leftover Roast Beef: This recipe is perfect for using up any leftover roast beef you might have. Just chop it up and toss it in!
- Slow Cooker Version: Brown the beef and sauté the vegetables, then transfer everything to a slow cooker. Add the broth, barley, and herbs, and cook on low for 6-7 hours for a hands-off version of the soup.
- Add Extra Veggies: Feel free to throw in additional vegetables like zucchini or green beans for extra nutrition and flavor.
FAQ Section
Q1: Can I make this soup ahead of time?
A1: Yes! This soup actually tastes even better the next day as the flavors have more time to meld. Simply store it in an airtight container in the fridge for up to 3 days.
Q2: Can I freeze this soup?
A2: Absolutely! Let it cool completely, then transfer to a freezer-safe container. It will last up to 3 months in the freezer.
Q3: What’s the best way to reheat this soup?
A3: Reheat it on the stovetop over low heat, adding a little more broth or water if it’s too thick. You can also reheat it in the microwave.
Q4: Can I use another type of meat?
A4: Yes! Ground beef, turkey, or chicken would work well as substitutes, but adjust the cooking time as necessary.
Q5: Can I make this soup spicier?
A5: Absolutely! You can add red pepper flakes, cayenne pepper, or hot sauce to add some heat.
Q6: How do I store leftovers?
A6: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
Q7: Can I add pasta instead of barley?
A7: Yes, you can substitute small pasta like elbow macaroni or ditalini for the barley. Just cook the pasta separately and stir it in during the last 10 minutes.
Q8: How can I make this soup thicker?
A8: If you prefer a thicker soup, you can mash some of the vegetables or barley to add creaminess. You can also add a bit of cornstarch mixed with water to thicken it.
Q9: Can I use vegetable broth instead of beef broth?
A9: Yes! If you want a lighter version, vegetable broth is a great alternative. The soup will still have great flavor.
Q10: Is this soup gluten-free?
A10: Barley contains gluten, so it’s not suitable for those with gluten sensitivities. You could try substituting rice or quinoa for a gluten-free version.
Conclusion
This Beef Barley Soup is everything you want in a cozy, comforting meal. With tender beef, chewy barley, and hearty vegetables, it’s a dish that’ll warm you up and keep you satisfied. Whether you’re serving it on a chilly evening or packing it for lunch the next day, this soup is sure to become a family favorite. Grab your ingredients and get cooking—you won’t regret it!
Print
Beef Barley Soup Recipe
- Total Time: 2 hours 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This hearty and flavorful Beef Barley Soup is packed with tender beef chunks, nutritious vegetables, and chewy barley in a rich, savory broth. It’s a perfect comfort food for chilly evenings, offering a satisfying and filling meal that warms you from the inside out. Whether made on the stovetop or in a slow cooker, it’s easy to prepare and always a crowd-pleaser.
Ingredients
For the Soup:
- 2 pounds stew meat (nicely marbled beef chunks)
- Salt and pepper, to taste
- 2 tablespoons oil
- 10 cups water
- 3 mounded tablespoons good quality beef base
- 3 stalks celery (about 2 cups), chopped
- 2 onions, chopped
- 5 cloves garlic, minced
- 1 large potato, peeled and shredded (about 2 cups)
- 3–4 large carrots, peeled and shredded (about 2 cups)
- 1 cup pearl barley, rinsed
For Slow Cooker Instructions:
- In a large pan, brown the meat according to the stovetop instructions.
- Remove the browned meat to a large crockpot. Add 2 cups of the water to the pan and bring to a boil to loosen the browned bits. Add this and the remaining 8 cups of water to the crockpot.
- Add the beef base, celery, onions, and garlic to the slow cooker and stir.
- Cook on low for about 6 hours. Add the potatoes and carrots and cook for another hour. Add the barley and simmer for another hour or until tender.
Instructions
- Brown the Beef: Generously salt and pepper the beef. In a large stockpot, heat the oil over medium-high heat. Once the oil is hot, add about 1/3 of the meat and brown for 1-2 minutes on each side. Once browned, remove the beef and set it aside. Repeat with the remaining meat in two more batches to avoid overcrowding the pan. This step ensures that the beef is browned properly rather than steaming.
- Simmer the Broth: After browning the meat, return all the beef to the pot and add 10 cups of water. Stir in 3 healthy tablespoons of beef stock concentrate. Add the chopped celery, onions, and garlic. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and simmer for about 2 hours until the meat becomes tender and breaks apart easily with a wooden spoon.
- Add Vegetables: Once the meat is tender, add the shredded potato and carrots to the soup. Bring to a boil again, then reduce the heat and continue to simmer for another 30-45 minutes, or until the carrots are tender.
- Cook the Barley: Stir in 1 cup of rinsed pearl barley. Bring the soup to a boil once more, then reduce the heat to low. Let the soup simmer for about 30 more minutes, or until the barley is tender and the soup has a rich, savory flavor.
- Taste and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Garnish with fresh herbs such as parsley if desired before serving.
Notes
- If you’re short on time, you can use pre-cooked or leftover meat instead of stew meat.
- The soup can be made ahead and stored in the fridge for up to 3 days, and the flavors will deepen as it sits.
- If using a slow cooker, make sure to follow the instructions for browning the meat and adding ingredients to the crockpot to achieve the best flavor.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 9g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 25mg
- Cholesterol: 65mg