Beef Barley Soup Recipe

There’s something almost magical about a bowl of beef barley soup, isn’t there? It’s not just a meal; it’s a warm, hearty embrace from the inside out.

This is the kind of soup that simmers on the stove for hours, filling your home with an aroma that promises pure comfort. It’s a complete, satisfying meal, one that feels both timeless and desperately needed, right now.

Why This Soup Feels Like a Hug

We all have those dishes that transport us, the ones that taste like childhood and safety. For many, this is that soup.

It’s loaded with tender beef, plump barley, and a garden’s worth of vegetables, all swimming in a deeply savory broth. Each spoonful is a reminder of simple, good food made with care.

And the best part, perhaps, is how it seems to get even better the next day, the flavors having mingled and deepened overnight. It’s a cook’s secret for a reason.

Ingredients Needed for the Recipe

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 2 carrots, sliced
• 1 rib celery, sliced
• 2 cups cooked beef
• 6 cups reduced sodium beef broth
• 14.5 ounces canned petite diced tomatoes, with juices
• ½ green bell pepper, diced
• ⅔ cup pearl barley
• 1 tablespoon Worcestershire sauce
• ¼ teaspoon dried thyme leaves
• 1 packet beef gravy mix
• 1 bay leaf
• 2 tablespoons red wine (optional)
• 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
• salt and black pepper to taste

What’s the Story with Barley?

If you’ve never cooked with barley before, you’re in for a delightful little surprise. Pearl barley is the most common type you’ll find, and it’s a wonderfully sturdy grain.

It has a pleasantly chewy texture and a mild, slightly nutty flavor that soaks up the essence of the broth beautifully. It’s a fantastic change of pace from rice or pasta, adding a heartiness that truly makes the soup a meal.

Don’t be shy about using it in other soups, either; it’s a versatile and forgiving ingredient that’s hard to mess up.

How to make Beef Barley Soup?

Let’s Start with the Aromatics

Warm the olive oil in a large, heavy-bottomed pot or Dutch oven over a medium heat. You want a gentle sizzle, not a furious spatter.

Add your chopped onion and minced garlic, and cook them, stirring now and then, until they’ve softened and become fragrant. This is the foundation, the first layer of flavor that makes all the difference.

Bringing It All Together

Now for the easy part, the part that feels a little like magic. Simply add every single remaining ingredient to the pot.

Yes, all of them—the carrots, celery, cooked beef, broth, tomatoes, barley, Worcestershire, thyme, gravy mix, that all-important bay leaf, and the optional red wine for a touch of elegance. Give it a good, gentle stir to combine everything.

The Simmering Stage

Bring the pot to a boil, then immediately reduce the heat to low. Cover it with a lid and let it simmer gently.

This is where the patience pays off. Let it bubble away for 40 to 50 minutes, or until the barley is tender and has plumped up nicely. The wait will test you, but the reward is worth it.

The Final Touch

Once the barley is perfectly cooked, turn off the heat. Fish out that bay leaf and discard it—its job is done.

Stir in the fresh parsley, which will add a burst of color and freshness. Finally, taste the soup, and season with salt and black pepper until it’s just right for you.

Choosing Your Beef: A Quick Guide

This recipe is wonderfully flexible when it comes to the beef. Using pre-cooked beef is a fantastic shortcut, a brilliant way to give leftover pot roast or steak a delicious second life.

If you’re starting from scratch, chuck roast cut into cubes is ideal, as it becomes incredibly tender with slow cooking. Flank steak, sliced thinly against the grain, is another great option that cooks relatively quickly.

And for a different twist, you can even use ground beef, browning it first with the onions for a more casual, weeknight-friendly version.

Tips

For the very best flavor, if you have the time, use a homemade beef stock. The depth it adds is simply unparalleled, turning a great soup into an unforgettable one.

Don’t rush the simmer! Letting the soup cook low and slow is what allows the barley to release its starches, naturally thickening the broth and creating a luxurious texture.

This soup freezes like a dream. Portion it into airtight containers once it’s fully cooled, and you’ll have a homemade meal ready to go on even the busiest of days.

Perfect Pairings for Your Soup Supper

While this soup is a meal in itself, the right side dish can turn it into a feast. A thick, warm slice of crusty bread or a fluffy buttermilk biscuit is non-negotiable for sopping up every last drop.

A simple, crisp green salad with a bright vinaigrette provides a refreshing contrast to the soup’s rich, hearty character. It’s all about balance, after all.

For a truly cozy night in, nothing beats serving it alongside a handful of warm, soft dinner rolls. It’s the little things that make a meal special.

Making It Ahead and Storing It Right

This soup is a meal-prepper’s best friend. In fact, it often tastes even better on the second day, making it a perfect make-ahead lunch or dinner for the week.

To store it, let the soup cool completely before transferring it to airtight containers. It will keep happily in the refrigerator for 3 to 4 days.

When reheating, you may find the barley has absorbed more liquid; just add a splash of broth or water to loosen it back up to your preferred consistency. A gentle warming on the stove is always best.

Print Recipe

Beef Barley Soup Recipe

Author: Kelsey Perez Cuisine: American Courses: Dinner, Lunch

Difficulty: easy Prep Time 15 mins Cook Time 50 mins Total Time 1 hr 5 mins

Servings: 8 Estimated Cost: $ 12 Calories: 280

Best Season: Fall, Winter

Description

Beef Barley Soup is incredibly easy and so delicious! Loaded with nutritious veggies, tender beef, and plump barley, it’s a complete meal in a bowl! This homemade beef barley soup can be made ahead of time and freezes well, making it the perfect family dinner.

Ingredients

Servings

• 1 tablespoon olive oil
• 1 onion (chopped)
• 1 clove garlic (minced)
• 2 carrots (sliced)
• 1 rib celery (sliced)
• 2 cups cooked beef (leftover steak, pot roast, or ground beef)
• 6 cups reduced sodium beef broth
• 14.5 ounces canned petite diced tomatoes (with juices)
• ½ green bell pepper (diced)
• ⅔ cup pearl barley
• 1 tablespoon Worcestershire sauce
• ¼ teaspoon dried thyme leaves
• 1 packet beef gravy mix
• 1 bay leaf
• 2 tablespoons red wine (optional)
• 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
• salt and black pepper (to taste)

Instructions

1. Cook onions and garlic in olive oil over medium heat until softened, about 3–5 minutes.
2. Add the remaining ingredients (carrots, celery, beef, beef broth, tomatoes, bell pepper, barley, Worcestershire sauce, thyme, gravy mix, bay leaf, red wine if using, parsley, salt, and pepper) to the pot and stir to combine.
3. Bring the soup to a boil, then reduce heat to low and simmer covered for 40–50 minutes, or until the barley is tender and the flavors have melded.
4. Remove the bay leaf before serving.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 9gg14%

Saturated Fat 3gg15%

Trans Fat 0gg

Cholesterol 35mgmg12%

Sodium 720mgmg30%

Potassium 610mgmg18%

Total Carbohydrate 32gg11%

Dietary Fiber 6gg24%

Sugars 6gg

Protein 18gg36%

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Calcium 6 mg

Iron 15 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Leftovers? This soup tastes even better the next day as the flavors continue to develop.
• Freezing tip: Cool completely before storing in airtight containers. Freeze for up to 3 months.
• Serving suggestion: Pair with warm buttermilk biscuits or crusty bread for a hearty meal.
• No cooked beef? Use 1 lb raw ground beef or cubed chuck roast—brown before adding other ingredients.

Keywords: beef barley soup, hearty soup, comfort food, pearl barley soup, homemade beef soup