Wrap yourself in a warm and hearty hug with our Beef Barley Soup recipe – a comforting symphony of tender beef, wholesome barley, and a medley of veggies that turns any chilly day into a cozy culinary adventure.
This soup redefines comfort with each spoonful. It warms your soul and fills your kitchen with delicious, rich aromas! And it’s a great use for any leftover beef you may have!
Why You Will Love Beef and Barley Soup
- HEARTY AND FILLING – Chunks of tender beef, nutritious barley, and an assortment of vegetables, makes this a substantial and filling dish sure to satisfy the hungriest of tummies. It reminds me of our Brunswick Stew!
- FULL OF RICH NUTRIENTS – Packed with vitamins, minerals, and fiber from barley and vegetables, this soup not only satisfies your taste buds but also nourishes your body with wholesome ingredients.
- COMFORT IN A BOWL – The rich and savory with the comforting textures of beef and barley, each bowl of soup brings warmth and coziness. Perfect for chilly days or when you need a comforting meal.
- SIMPLE, HONEST FLAVORS – The straightforward combination of beef, barley, and vegetables allows for the natural flavors to shine, creating a delicious and timeless recipe that’s easy to prepare.
- LEFTOVERS AND FREEZING – This soup is not only delicious fresh but also freezes well. It’s a great idea for meal preps so that you can reheat a quick and easy dinner on busy weeknights.
Beef and Barley Soup Ingredients
- STEW MEAT – This is usually chuck roast. You can buy it cut at the store (called stew meat) or just buy your own roast and cut it on your own.
- ONION – Chopped. We use yellow onion for it’s sweeter, milder taste. Saute this with your beef.
- GARLIC – Minced. Use fresh garlic if possible. We were in a crunch and had to use canned garlic “Jarlic” but it still tasted great.
- BEEF BROTH – Some people like to substitute some of the beef broth for a little red wine.
- WATER –
- CANNED DICED TOMATOES – Any brand will work. Do not drain.
- QUICK COOKING BARLEY – We like using quick cooking barley to make this dish a little faster and it tastes great!
- VEGETABLES – We used a combination of celery, carrots and potatoes. But this is one of those soups that just about anything works in. Read below for some inspiration!
- SEASONINGS – Basil, thyme, salt and pepper.
- CHOPPED PARSLEY – Optional for serving.
How To Make Beef Barley Soup
It’s so easy to make this soup! For more details, check out our printable recipe card below.
- In a large stock pot, add beef, onion and garlic. Heat over medium heat, stirring frequently until beef is no longer pink.
- Add broth, water, tomatoes and stir well.
- Add celery, carrots, potatoes.
- Add barley.
- Add spices. Heat over medium high heat until boiling.
- Once boiling, cover and reduce heat to simmer for 20 minutes or until vegetables are tender and cooked through.
- Serve hot with chopped fresh parsley if using.
Leftovers, Freezing and Storage
One of the best parts about this soup as the leftovers! It reheats great and tastes just as good (maybe even better?) the next day. Just keep leftovers in an airtight container in your refrigerator. You can reheat this soup in the microwave or over a medium heat on your stovetop.
This soup is also perfect for freezing. Just let it cool to room temperature and store in a freezer bag or freezer safe container. Let thaw overnight in your fridge.
Notes, Tips and FAQs
- DO YOU NEED TO USE STEW MEAT FOR BEEF BARLEY SOUP? – Nope. Some people use short rib, which is great because it usually comes with a bone that you can also add to the soup for extra flavor. You can even use ground beef if you need to. Just brown it with the onions and make sure to drain the grease.
- WHAT ARE SOME OTHER VEGETABLES YOU CAN PUT IN THIS SOUP? – Try adding mushrooms, peas, spinach, kale or green beans. Some of these “more fragile” veggies may need to be added later in the cooking process so they don’t get soft. Or add some root vegetables like parsnips, turnips, or rutabagas for added sweetness and depth. for some even deeper flavors.
- ASIAN-INSPIRED BEEF BARLEY SOUP: Infuse Asian flavors with soy sauce, ginger, and garlic, and garnish with green onions and cilantro for a unique twist.
- CHEESY BEEF BARLEY SOUP: Stir in your favorite cheese, such as sharp cheddar or Parmesan, for a creamy and indulgent variation.
We hope you enjoy this Beef Barley Soup recipe. We’d love to hear how it turns out in the comment section below.
LOOKING FOR MORE HEARTY, COMFORTING SOUP RECIPES? CHECK OUT:
- CROCKPOT CORN CHOWDER
- HAM AND BEAN SOUP
- HUNGARIAN MUSHROOM SOUP
- LOADED POTATO SOUP
- SLOW COOKER LASAGNA SOUP
- ROASTED RED PEPPER SOUP
Beef Barley Soup
Servings 8 cups
Wrap yourself in a warm and hearty hug with our Beef Barley Soup recipe – a comforting symphony of tender beef, wholesome barley, and a medley of veggies that turns any chilly day into a cozy culinary adventure.
Ingredients
- 1 lb beef stew meat
- 1/2 cup chopped onion
- 1 tablespoon minced garlic
- 4 cups beef broth
- 1 cup water
- 1 can 14.5 oz, diced tomatoes, do not drain
- 3/4 cup quick cooking barley
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 2 russet potatoes peeled and diced
- 1 teaspoon dried basil
- 1/2 teaspoon ground thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- chopped fresh parsley optional for serving
Instructions
- In a large stock pot, add beef, onion and garlic. Heat over medium heat, stirring frequently until beef is no longer pink.
- Add broth, water, tomatoes and stir well.
- Add celery, carrots, potatoes.
- Add barley.
- Add spices. Heat over medium high heat until boiling.
- Once boiling, cover and reduce heat to simmer for 20 minutes or until vegetables are tender and cooked through.
- Serve hot with chopped fresh parsley if using.
Nutrition
Calories: 220kcal
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