...
Go Back
Hearty beef barley soup recipe, brimming with tender beef, barley, and vegetables, served with crusty bread.

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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.