Hearty Beef Barley Soup Recipe

Introduction

Warm up with a comforting classic: a rich beef barley soup recipe. This timeless soup brings incredible warmth and heartiness to your table, perfect for a cozy family meal. It features wholesome ingredients and develops wonderfully rich, savory flavors as it simmers. You will find preparing this nourishing soup surprisingly simple, making it a favorite for busy weeknights or relaxed weekends.

Why You’ll Love This Beef Barley Soup

This beef barley soup recipe is a true crowd-placer for many fantastic reasons:

• It offers a deep, savory, and incredibly comforting flavor that satisfies.
• This soup is a hearty, complete meal in one bowl, brimming with goodness.
• It is packed with nutritious vegetables and protein, making it wholesome.
• The recipe is straightforward to make and easy to customize to your taste.
• It is excellent for meal prep, as it stores well and freezes beautifully.
• Using budget-friendly ingredients makes it an economical choice for families.

Ingredients

Gather these essential ingredients for a delicious beef barley soup recipe:

• Beef: 1 tablespoon olive oil, 2 cups cooked beef (or 1.5 lbs stew beef for searing).
• Aromatics: 1 onion (chopped), 1 clove garlic (minced), 2 carrots (sliced), 1 rib celery (sliced).
• Broth: 6 cups reduced-sodium beef broth.
• Vegetables: 14.5 ounces canned petite diced tomatoes (with juices), ½ green bell pepper (diced).
• Grain: ⅔ cup pearl barley.
• Flavor Boosters: 1 tablespoon Worcestershire sauce, ¼ teaspoon dried thyme leaves.
• Thickener/Flavor: 1 packet beef gravy mix.
• Herbs: 1 bay leaf, 2 tablespoons chopped fresh parsley (or 2 teaspoons dried).
• Seasoning: Salt and black pepper (to taste).

Notes & Substitutions

For the beef, stew meat like chuck or sirloin works wonderfully if cooking from raw. You can also use leftover cooked roast beef. Certain cuts of beef are ideal for stews and soups, becoming tender and flavorful after slow cooking. For a comprehensive guide, explore the best cuts of beef for stewing. Feel free to add other vegetables such as sliced mushrooms, diced potatoes, or corn. Pearl barley is standard, but you can use quick-cooking barley by adjusting the simmer time according to package directions. If you do not have gravy mix, a roux of flour and butter can thicken the soup, or you can use cornstarch slurry. Fresh parsley adds a bright finish.

Equipment

You only need a few basic kitchen items to prepare this nourishing soup:

• A large Dutch oven or a sturdy stockpot.
• A reliable cutting board and a sharp knife for prepping.
• Standard measuring cups and spoons for accuracy.
• A ladle for serving your delicious soup.

Instructions

Follow these steps to create your flavorful beef barley soup recipe:

1. Prep Ingredients: Start by chopping your onion, mincing the garlic, and slicing the carrots and celery. Dice the green bell pepper. Measure out all your spices and liquids, having everything ready before you begin cooking. This speeds up the process.
2. Sear Beef (if using raw): If using raw stew beef, heat the olive oil in your Dutch oven or stockpot over medium-high heat. Add the beef in batches, browning all sides until well-sealed. Remove the seared beef from the pot and set it aside. Browning the beef significantly enhances the soup’s flavor.
3. Sauté Aromatics: Reduce the heat to medium. Add the chopped onion, sliced carrots, and celery to the pot. Cook them for 5-7 minutes, stirring occasionally, until they begin to soften. Stir in the minced garlic during the last minute of cooking to prevent it from burning.
4. Combine Ingredients: Return the seared beef to the pot, if applicable. Pour in the beef broth and add the canned petite diced tomatoes (with their juices) and the diced green bell pepper. Give everything a good stir to combine.
5. Add Barley & Seasonings: Stir in the pearl barley, Worcestershire sauce, dried thyme leaves, and the beef gravy mix. Add the bay leaf. Ensure all ingredients are well-distributed throughout the liquid.
6. Bring to Boil: Increase the heat to high and bring the soup mixture to a rolling boil. Watch it carefully to prevent boiling over.
7. Simmer Soup: Once boiling, reduce the heat to low. Cover the pot and let the soup simmer gently for about 40-50 minutes. The soup is ready when the pearl barley is tender and chewy. Stir occasionally to prevent sticking and ensure even cooking.
8. Finish & Serve: Carefully remove and discard the bay leaf. Stir in the fresh chopped parsley. Taste the soup and adjust the seasoning with salt and black pepper as needed. Serve your hearty beef barley soup recipe hot.

Pro Tips & Troubleshooting

Achieve the best flavor for your beef barley soup recipe with these tips. Don’t skip browning the beef if starting with raw meat; it builds a crucial layer of flavor. Test the barley for doneness; it should be tender but still have a slight chew. If it is still hard, continue simmering for a few more minutes. Always taste and adjust seasoning throughout the cooking process, adding salt and pepper to your preference. If your soup is too thin, you can thicken it with a cornstarch slurry. If it becomes too thick, add a little extra beef broth until it reaches your desired consistency. This soup tastes even better the next day, making it an ideal make-ahead meal.

Serving, Storage & Variations

Serve your comforting beef barley soup recipe with warm, crusty bread to soak up the flavorful broth. A fresh side salad makes a lovely accompaniment. Garnish each bowl with extra fresh parsley or a sprinkle of grated Parmesan cheese for added flair.

Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4 days.

Freezing: This soup freezes beautifully. Allow it to cool completely, then transfer it to freezer-safe containers or bags, leaving some headspace. It will keep well in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Variations:

• Slow Cooker: Brown beef and sauté aromatics first. Combine all ingredients in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
• Instant Pot: Use the sauté function to brown beef and aromatics. Add remaining ingredients (except parsley). Pressure cook on high for 25 minutes, then allow a natural release for 10 minutes before quick releasing.
• Vegetarian: Omit beef and use vegetable broth. Add extra mushrooms and root vegetables for heartiness.
• Spicy: Add a pinch of red pepper flakes with the other seasonings for a little kick.

Nutrition

This hearty beef barley soup recipe is a nutritional powerhouse. It provides a significant amount of protein from the beef and fiber from the barley and various vegetables. You also benefit from essential vitamins and minerals, including Vitamin A from carrots and Vitamin C from bell peppers. This soup offers a balanced and nourishing meal. For a lighter version, you can reduce the amount of beef or opt for leaner cuts. A single serving of beef barley soup, like this one, offers a rich combination of protein and fiber, making it a satisfying and nutritious meal. You can find more detailed nutritional information on Skinnytaste’s Beef Barley Soup.

Note: Nutritional values are estimates and may vary based on specific ingredients and preparation.

FAQ

Can I use quick-cooking barley for this beef barley soup recipe? Yes, you can. Adjust the simmer time to follow the package directions for quick-cooking barley, usually around 10-15 minutes.

Can I use other cuts of beef? Absolutely. Chuck roast, sirloin, or even ground beef can work, with adjustments to browning and cooking times.

How do I thicken beef barley soup? If your soup is too thin, you can make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, then stir it into the simmering soup until thickened.

Can beef barley soup be frozen? Yes, it freezes very well. Let it cool completely before transferring to airtight, freezer-safe containers for up to 3 months.

Why is my barley still hard? If your barley is still hard, the soup might need more cooking time or liquid. Continue simmering covered until it reaches your desired tenderness.

Conclusion

This comforting beef barley soup recipe delivers rich, satisfying flavors with minimal effort, making it a perfect addition to your meal rotation. Its hearty nature and versatility ensure it will become a family favorite. Embrace the warmth and flavor this classic soup offers, and share your culinary creations with us! We love seeing your delicious results.

This hearty beef barley soup is a comforting classic packed with tender beef, chewy barley, and nutrient-rich vegetables. It's perfect for cozy family dinners, make-ahead lunches, and cold-weather cravings.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 bowls

Course: Soup

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 1 Tbsp olive oil
• 2 cups cooked beef (or 1.5 lbs stew beef for searing)
• 1 onion, chopped
• 1 clove garlic, minced
• 2 carrots, sliced
• 1 rib celery, sliced
• 6 cups reduced-sodium beef broth
• 14.5 oz canned petite diced tomatoes (with juices)
• 1/2 green bell pepper, diced
• 2/3 cup pearl barley
• 1 Tbsp Worcestershire sauce
• 1/4 tsp dried thyme leaves
• 1 packet beef gravy mix
• 1 bay leaf
• 2 Tbsp chopped fresh parsley (or 2 tsp dried)
• Salt and black pepper, to taste

Equipment

• Large Dutch oven or stockpot
• cutting board and sharp knife
• Measuring Cups and Spoons
• Ladle For serving

Method

 

1. Chop onion, garlic, carrots, celery, and bell pepper. Measure spices and liquids to have everything ready before starting.
2. If using raw beef, heat olive oil in a Dutch oven over medium-high. Sear beef in batches until browned on all sides. Remove and set aside.
3. Reduce heat to medium. Sauté onion, carrots, and celery for 5–7 minutes until softened. Stir in garlic and cook for 1 more minute.
4. Return seared beef to the pot (if used). Add beef broth, diced tomatoes (with juices), and diced green pepper. Stir to combine.
5. Add pearl barley, Worcestershire sauce, dried thyme, gravy mix, and bay leaf. Stir until evenly mixed.
6. Bring soup to a rolling boil over high heat. Watch closely to prevent boiling over.
7. Reduce heat to low. Cover and simmer 40–50 minutes, stirring occasionally, until barley is tender.
8. Remove bay leaf. Stir in fresh parsley. Taste and adjust salt and pepper if needed.
9. Ladle hot soup into bowls. Garnish with extra parsley or grated Parmesan, and serve with crusty bread.

Notes

You can use cooked or raw stew beef. For raw meat, sear before simmering for maximum flavor. Substitute pearl barley with quick-cooking barley (adjust simmer time accordingly). Add mushrooms, potatoes, or corn for extra heartiness. Gravy mix adds depth, but a roux or cornstarch slurry can be used instead.

Emily Thompson

Emily Thompson is a home cook and food enthusiast who believes that great meals bring families together. She loves exploring creative twists on classic American comfort food, always testing new ideas in her kitchen. Emily is passionate about sharing simple, practical recipes and time-saving tips to help busy people enjoy cooking at home. Her approachable style makes every dish accessible, delicious, and perfect for those seeking inspiration for everyday meals and special occasions. Find Emily’s latest creations and kitchen wisdom on yumeasymeals.com.