This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
This Beef Barley Soup is an easy, hearty dinner idea that is loaded with tender chunks of beef, barley and vegetables. It’s a healthy meal that is perfect for making ahead for a busy week!
With fall coming and school back in session (or getting close!), we’re loving all the cozy, healthy soups! If you are too, you might enjoy this Crockpot Taco Soup, this Creamy Chicken Broccoli Soup, or this Egg Drop Soup!
Beef Barley Soup
This beef and barley soup is one of the heartiest, most comforting meals you can make for fall, winter, or even a chilly summer day. It’s thick, rich, and full of flavor from browned beef, tender vegetables, and a broth that’s perfect for dunking with crusty bread.
The best part is how customizable it is. You can swap in your favorite veggies or whatever you need to use up from the fridge. Every batch is delicious, and if you love this, you’ll also want to try my Beef Noodle Soup and One Pot Swamp Soup.
How to make Beef Barley Soup:
- Start by browning your chunks of beef in a bit of oil — this gives the soup an incredible flavor base so don’t skip this part
- You may have to do this in a couple batches to ensure they brown and don’t steam.
- Add your onions and spices and give them a quick toast in the pan; this wakes up dried spices and helps bring out their flavor.
- Add your vegetables, your broth, and your barley, and simmer just until everything is tender. This can take a little time, so plan accordingly and enjoy the amazing scent that will fill your kitchen!
Which type of barley is best for soup?
Pearl barley is a type of barley for this soup. It is hearty and less processed than quick cooking barley. And it doesn’t take nearly as long to cook as hulled barley. These are the two types you’ll generally find on your grocery store shelves. Either will work in this recipe but they have different cook time.
Pearl barley cooks for 25-35 minutes, and quick cooking barley can be ready in 10-15 minutes. I like the longer simmering time for this beef barley soup, as it allows the flavors to come together.
Looking for more easy soup recipes? Try these:
- Classic Italian Wedding Soup
- Chicken Rice Soup
- Sausage Tortellini Soup
- Green Chile Enchilada Soup
Pin this now to find it later
Pin It
Beef Barley Soup
Ingredients
- 1 tablespoon oil
- 1 pound beef cut into cubes I used chuck roast
- 1 diced onion
- 3-4 diced carrots
- 2 ribs chopped celery
- 2 teaspoons minced garlic
- 1 ½ teaspoons salt
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 5 cups low sodium beef broth
- ¾ cup pearl or pot barley rinsed
- 3 tablespoons tomato paste
- 2 bay leaves
- fresh parsley for garnish
Instructions
- In a large Dutch oven or soup pot, heat 1 tablespoon oil over medium-high heat, add 1 pound beef cut into cubes, and cook until browned on each side, about 2 minutes per side. Remove from the pot and set aside.
- To the pot, add 1 diced onion, 3-4 diced carrots, and 2 ribs chopped celery. Cook and stir for 3-4 minutes, until onion is translucent.
- Add 2 teaspoons minced garlic, 1 ½ teaspoons salt, 1 teaspoon dried thyme, and ½ teaspoon black pepper. Cook and stir for 1 minute.
- Stir in 5 cups low sodium beef broth, ¾ cup pearl or pot barley, 3 tablespoons tomato paste, and 2 bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low. Add the beef back to the pot, cover and simmer for 35-45 minutes, stirring occasionally, until barley and carrots are tender.
- Serve with a sprinkle of fresh parsley if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I use this recipe as a guide and pretty much follow it but use 2 lbs of beef tender instead of one pound of chuck, 64 oz of beef broth, half pound of mushrooms quartered, a half pound of frozen peas and three tablespoons of medium Pace chunky salsa.
Delicious and easy. Great recipe.
I made this soup once before some years back and it was DELISH! Going to be making this little gem for supper this evening, even though it’s Summer I still love a good hearty soup now and then and this one’s a winner!
Just made this tonight in the instant pot. The seasonings were perfect. Here is what I did:
Turn the instant pot to sauté. When it becomes hot add oil and follow steps 1 through 4 as directed. Press cancel and add everything else to the pot and stir. Place the lid on the pot, press soup/broth and cook for 25 minutes under pressure. natural release for 10 to 15 minutes.
Can you make this in a slow cooker or instant pot?
Yes, a slow cooker will allow all the soup to cook over a longer period of time on low.
What cut of beef did you use?
Absolutely love this soup! Perfect with some buttered sourdough toast, mmm.
Great website as we can change portion size ingredients
will make tomorrow !!! sure to be good
This is a favorite of mine. Smells Great!
Looking forward to dinner.
Very Good! My family loved it!
So far so good! The soup has a very rich flavor! I’m trying to be less of a “cook by feel” person and more of a “follow the darn directions” person, but I never saw in the recipe when to add the beef back into the soup!!! I also added sliced, chopped mushrooms with the veggies. This recipe is a keeper!!!
Am I missing something? When do you put the beef back in to the pot?
Add the beef after boiling and cover and simmer.
This soup is fabulous!
Hi Elizabeth, when do you put the beef back? I assume with the broth and tomato paste but you never know!!! tnx!!