Beef Barley Soup Recipe

Rich and hearty homestyle Beef Barley Soup! Made with tender chunks of beef roast, nutritious whole grain barley, fresh veggies and a deliciously seasoned broth. A soup that’s sure to warm the soul on chilly days!

My favorite thing to end a cold day with at dinner time is a steaming bowl of soup, like this hearty beef barley soup.

I’ve been through the list of soups and made what seems like every kind out there, but that’s just the great thing about soup. The possibilities are endless.

This homemade classic is one that once you try it fresh, you’ll never be able to eat it canned again. But that goes for just about any other soup too, right?

There’s just something about all those ingredients simmering together building up flavor, and serving it warm for sipping that creates a cozy dish like no other.

And this one has a great blend of textures as well, with the tender beef and veggies, chewy barley and the base of runny broth. It’s a mouthful of goodness and satisfying, beefy flavor!

Beef Barley Soup

Rich and hearty homestyle Beef Barley Soup! Made with tender chunks of beef roast, nutritious whole grain barley, fresh veggies and a deliciously seasoned broth. A soup that’s sure to warm the soul on chilly days!Makes about 11 cups, or more if water is added at the end.

Prep: 30min

Total: 150min

Serving Size: 1 serving

Nutrition Facts: calories 455 kcal, Carbohydrate 40 g, Protein 31 g, Fat 21 g, Saturated Fat 7 g, Cholesterol 74 mg, Sodium 366 mg, Fiber 8 g, Sugar 7 g, servingSize 1 serving

Ingredients:

• 2 lbs chuck roast, (trimmed of excess chunks of fat, cut into 3/4-inch cubes)
• 3 Tbsp olive oil
• 1 1/2 cups chopped carrots ((about 3))
• 1 cup chopped celery ((about 2 ribs))
• 2 cups chopped yellow onion ((1 large))
• 3 Tbsp tomato paste
• 1 1/2 Tbsp minced garlic ((4 cloves))
• 2 (32 oz) cartons low-sodium chicken broth (or beef broth)
• 1 Tbsp low-sodium soy sauce
• 2 tsp Worcestershire sauce
• 2 tsp minced fresh rosemary, (or 1/2 tsp dried)
• 2 tsp minced fresh thyme, (or 1/2 tsp dried)
• Salt and freshly ground black pepper
• 1 cup pearl barley
• 3 Tbsp minced fresh parsley

Instruction:

1. Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab beef dry and add 1/2 or 1/3 of beef, adding just enough not to overcrowd. Season with salt and pepper. Let sear until golden brown on bottom, about 3 minutes then flip and cook 1 minute longer.
2. Transfer beef in pot to a plate along with juices and repeat process with remaining beef adding in another 1 Tbsp oil to pot.
3. Add 1 Tbsp oil to now empty pot. Add carrots, celery and onion and saute 3 minutes.
4. Add tomato paste and garlic and saute 1 minute longer.
5. Pour in broth, soy sauce, Worcestershire sauce, rosemary, thyme and season with salt and pepper to taste. Return beef to pot.
6. Bring mixture to a simmer then reduce heat to low, cover and simmer until beef is fairly tender, about 45 – 60 minutes.
7. Add barley, cover and simmer until cooked through and beef is tender, about 45 – 60 minutes longer.
8. Stir in parsley. Serve warm.

Beef Barley Soup

This homemade beef barley soup is loaded with nutritious veggies, tender beef and plump barley. It’s a complete meal in a bowl!

Prep: 20min

Total: 70min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 149 kcal, Carbohydrate 15 g, Protein 10 g, Fat 5 g, Saturated Fat 1 g, Cholesterol 17 mg, Sodium 385 mg, Fiber 3 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 1 tablespoon olive oil
• 1 onion (chopped)
• 1 garlic clove (minced)
• 2 carrots (sliced)
• 1 rib celery (sliced)
• 2 cups cooked beef
• 6 cups reduced sodium beef broth
• 1 can petite diced tomatoes (14-15 oz, undrained)
• ½ green pepper (diced)
• ⅔ cup barley
• 1 tablespoon Worcestershire sauce
• ¼ teaspoon dried thyme
• 1 package beef gravy mix
• 1 bay leaf
• 2 tablespoons red wine (optional)
• 2 tablespoons fresh parsley (or 2 teaspoons dried)
• salt & pepper to taste

Instruction:

1. Cook onions and garlic in oil over medium heat until softened.
2. Add remaining ingredients and bring to a boil. Reduce heat and simmer covered about 40-50 minutes or until barley is cooked.
3. Remove bay leaf and serve.

Beef Barley Soup

Beef barley soup is loaded with chuck roast, carrots, celery, onion, and pearl barley. Fresh thyme adds tremendous flavor to this hearty and comforting soup.

Prep: 5min

Total: 110min

Serving Size: 1 serving

Nutrition Facts: calories 512 kcal, Fat 17.2 g, Saturated Fat 4.7 g, Cholesterol 135 mg, Sodium 699 mg, Carbohydrate 29.7 g, Protein 52.4 g, Fiber 6.9 g, servingSize 1 serving

Ingredients:

• 2 pounds beef chuck (cubed)
• 3 tablespoons olive oil
• 1 medium onion (diced)
• 2 ribs celery (diced)
• 4 medium carrots (diced)
• 3 cloves garlic (minced)
• 3/4 cup dry red wine
• 6 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 3 sprigs thyme
• 1 cup pearl barley
• salt and pepper (to taste)
• 1/4 cup parsley (minced)

Instruction:

1. Heat a large heavy pot to medium heat and add the olive oil. Pat the beef dry with paper towels and season with salt and pepper on all sides. Sear the beef on all sides until well browned. Work in batches if required. Do not overcrowd the pan.
2. Set all the beef to the side and add the onions, celery, and carrots. Saute for 5 minutes then add in the garlic and cook for 1 minute longer.
3. Add the red wine and turn the heat to high. Reduce by half (about 2 minutes) and scrape the bottom of the pot with a wooden spoon to remove all of the flavor bits.
4. Add the beef broth, Worcestershire sauce, thyme, and the beef back to the pot. Once boiling turn the heat down to a simmer. Simmer for 45 minutes with the lid partially covered.
5. Next, add the barley and cook at a simmer until tender (about 45-60 minutes). Taste test along the way and once the barley is tender, remove the pot from the heat.
6. Taste test and adjust salt and pepper to taste. If the soup is too thick, add water or extra low-sodium beef broth to thin it to personal preference. Add the parsley before serving. Enjoy!

Traditional Beef and Barley Soup Recipe

FAQ

Should you cook barley before adding to soup?

Should I soak barley before adding to soup?

Is beef barley soup good for a diet?

How do you fix bland beef barley soup?