Beef Barley Soup is a classic comfort food, perfect for warming up on a cold day. Tender beef, hearty barley, and a rich medley of vegetables create a satisfying and nourishing meal.

Why You’ll Love This Recipe

  • Hearty and Comforting: A warm and filling soup that’s perfect for chilly days.
  • Nutrient-Rich: Packed with protein, fiber, and essential vitamins from the vegetables and barley.
  • Easy to Customize: Adapt the vegetables and seasonings to your preference.

Ingredients

Here’s what you’ll need to make Beef Barley Soup:

  • Chuck, sirloin tip, or rump roast: Trimmed and cut into 1-inch pieces, for tender beef.
  • Onion: Finely chopped, for a savory base.
  • Garlic cloves: Minced, for aromatic flavor.
  • Carrots: Chopped or matchsticks, for sweetness and color.
  • Celery stalks: Finely chopped, for crisp texture.
  • Potatoes: Cubed, for heartiness.
  • Dried thyme: For earthy flavor.
  • Tomato paste: Low sodium, for depth of flavor.
  • Beef broth: Low sodium, for a rich base.
  • Barley: Pearl, pot, or hulled, for a chewy texture.
  • Salt: To balance flavors.
  • Ground black pepper: For a touch of spice.
  • Bay leaves: For aromatic flavor.
  • Olive oil: Divided, for browning and sautéing.
  • Parsley: Finely chopped, for garnish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Beef Barley Soup

Step 1: Brown the Beef

Preheat a large pot over high heat and add 1 tablespoon of olive oil. Add the beef in a single layer and cook for 8 minutes, stirring once to brown. Transfer to a plate and set aside.

Step 2: Sauté the Vegetables

Return the pot to medium-high heat and add the remaining 1 tablespoon of olive oil. Add the onion, garlic, celery, and carrots. Sauté for 5 minutes, stirring occasionally.

Step 3: Add Thyme and Tomato Paste

Add the thyme and cook for another 30 seconds, stirring. Add the tomato paste and stir to incorporate.

Step 4: Combine and Simmer

Add the browned beef, beef broth, potatoes, barley, salt, pepper, and bay leaves. Stir, cover, and bring to a boil. Reduce heat to low and simmer for 30 minutes. Remove the lid and simmer for another 15 minutes, or until the barley is cooked.

Step 5: Finish and Serve

Turn off the heat and let the soup sit for 5 minutes. Add the parsley, stir, and adjust seasonings or consistency with broth if necessary. Serve hot with toasted bread or dinner rolls.

Pro Tips for Making the Recipe

  • Brown the Beef Properly: Browning adds depth of flavor to the soup.
  • Control Salt: Use low-sodium broth and adjust salt to taste.
  • Barley Cooking Time: Hulled barley takes longer to cook than pearl or pot barley.

How to Serve

  • Main Course: Serve as a complete meal with crusty bread or rolls.
  • Side Dish: Pair with a simple salad for a balanced meal.
  • Comfort Food: Enjoy on a cold day for a warm and satisfying meal.

Make Ahead and Storage

Storing Leftovers

Refrigerate leftovers in an airtight container for up to 5 days. Reheat on the stovetop over low heat or in the microwave.

Freezing:

Cool the soup completely and freeze in airtight containers, leaving room for expansion, for up to 3 months.

FAQs

Can I use ground beef instead of roast?

Yes, brown the ground beef thoroughly before adding the vegetables.

Can I use a different type of barley?

Yes, but adjust cooking time as needed.

Can I add other vegetables?

Yes, green beans, peas, or mushrooms can be added.

How do I thicken the soup?

Simmer uncovered to reduce the liquid, or add a slurry of cornstarch and water.

Print
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Beef Barley Soup Recipe

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  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Category: Soups
  • Method: Stovetop
  • Cuisine: American

Description

This hearty Beef Barley Soup is a comforting and nutritious meal perfect for chilly days. Tender beef, wholesome barley, and a medley of vegetables simmer in a flavorful broth, creating a satisfying soup that’s both easy to make and delicious.


Ingredients

Units Scale
  • 1.5 pounds chuck, sirloin tip, or rump roast, fat trimmed, cut into 1-inch pieces
  • 1 large onion, finely chopped
  • 2 large garlic cloves, minced
  • 2 large carrots, chopped or 1 cup carrot matchsticks
  • 3 large celery stalks, finely chopped
  • 3 large potatoes, cubed
  • 1/2 teaspoon dried thyme
  • 2 tablespoons tomato paste, low sodium
  • 8 cups beef broth, low sodium
  • 1 cup barley (pearl, pot, or hulled)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 bay leaves
  • 2 tablespoons olive oil, divided
  • 1/4 cup parsley, finely chopped

Instructions

  1. Brown Beef: Preheat a large pot on high heat and swirl 1 tablespoon of oil to coat. Add beef in a single layer and cook for 8 minutes, stirring once and allowing to brown. Transfer to a plate and set aside.
  2. Sauté Vegetables: Return pot to medium-high heat and add the remaining 1 tablespoon of oil. Add onion, garlic, celery, and carrots. Sauté for 5 minutes, stirring occasionally.
  3. Add Thyme and Tomato Paste: Add thyme and cook for another 30 seconds, stirring a few times. Add tomato paste and stir to incorporate.
  4. Simmer Soup: Add previously cooked beef, beef broth, potatoes, barley, salt, pepper, and bay leaves. Stir, cover, and bring to a boil. Reduce heat to low and simmer for 30 minutes. Remove the lid and simmer for another 15 minutes or until barley is cooked (hulled barley cooks longer).
  5. Finish Soup: Turn off heat and let soup sit for 5 minutes. Add parsley, stir, and adjust any seasonings or consistency with broth to taste, if necessary.
  6. Serve: Serve hot with a slice of toasted bread or dinner rolls.

Notes

  • Store: Refrigerate in an airtight container for up to 5 days. Reheat by simmering on low heat in the pot on the stove or in a microwave.
  • Freeze: Cool soup and freeze in airtight containers, leaving some room for expansion, for up to 3 months.
  • Recipe updated in 2024. Previous recipe used 1 pound ground beef instead and no tomato paste without any other changes.

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 411 kcal
  • Sugar: 3g
  • Sodium: 469 mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 10g
  • Trans Fat: 1g
  • Carbohydrates: 46 g
  • Fiber: 8g
  • Protein: 25g
  • Cholesterol: 59 mg

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