Description
Beef Barley Soup is a hearty, comforting classic made with tender chunks of beef, wholesome barley, and vegetables simmered in a savory broth. It’s warm, nourishing, and perfect for chilly days or for prepping ahead as a filling meal. The flavors deepen the longer it cooks, making it an excellent slow-simmer soup.
Servings
6 servings
Ingredients
For the Soup
1 ½ lbs beef chuck, cut into ¾–1 inch cubes
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
3 carrots, sliced
2 ribs celery, sliced
1 cup pearl barley
8 cups beef broth (or a mix of broth + water)
1 tablespoon tomato paste
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
Optional Add-Ins
1 cup sliced mushrooms
1 potato, diced
½ cup frozen peas (added at the end)
Instructions
1. Brown the Beef
Heat olive oil in a large pot over medium-high heat. Add beef cubes, season with salt and pepper, and brown on all sides (about 5–7 minutes). Remove and set aside.
2. Sauté Vegetables
In the same pot, add onion, carrot, and celery. Cook 5 minutes until softened. Stir in garlic and tomato paste; cook 1 minute.
3. Combine and Simmer
Add the browned beef back to the pot. Pour in beef broth, barley, bay leaf, thyme, and parsley.
Bring to a boil, reduce heat, cover, and simmer 1¼–1½ hours, or until beef is tender and barley is soft.
4. Final Adjustments
Remove bay leaf. Add more broth or water if soup thickens too much. Taste and adjust salt and pepper.
5. Serve
Serve warm with crusty bread.
Notes
Pearl barley cooks in about 45–60 minutes. Hulled barley takes longer and may require extra broth.
Soup thickens naturally as barley absorbs liquid; add broth at any time to loosen.
Flavor improves overnight—this is a fantastic make-ahead soup.
Tips for Best Results
Use chuck roast for the most tender beef after simmering.
Brown the meat well—this step adds deep, savory flavor.
Skim excess fat from the top during simmering if desired.
Add peas or fresh herbs at the end to brighten the flavor.
This soup freezes well, but barley will continue absorbing liquid; add extra broth when reheating.
Nutritional Information (per serving, approx.)
Calories: 340
Protein: 27g
Fat: 11g
Carbohydrates: 32g
Fiber: 6g
Sodium: 680mg
(Values vary based on ingredients.)
Health Benefits
High in fiber from barley, supporting digestion.
Rich in protein from beef for muscle maintenance.
Contains complex carbohydrates for steady energy.
Packed with vitamins and minerals from vegetables and whole grains.
Supports immunity and recovery thanks to nutrient-dense broth and slow-cooked ingredients.
Q&A
Q: Can I make this in a slow cooker?
A: Yes! Brown the beef and sauté veggies first for best flavor. Add everything to the slow cooker and cook on Low 7–8 hours or High 4–5 hours.
Q: Can I substitute the beef?
A: Absolutely. You can use ground beef, turkey, or even mushrooms for a vegetarian version (sub veggie broth).
Q: Can I use quick-cooking barley?
A: Yes—add it in the last 20–25 minutes of cooking.
Q: Why is my soup too thick?
A: Barley absorbs broth over time. Add more broth or water to reach your preferred consistency.
Q: How long does it last in the fridge?
A: Up to 4 days stored in an airtight container.