beef barley soup recipe
The Best beef barley soup recipe
What I love most about this recipe is how versatile it is. You can make it in a big batch and freeze leftovers for quick lunches or dinners later in the week. It’s also a great way to use up leftover roast beef or vegetables that might otherwise go to waste. Plus, it’s loaded with good-for-you ingredients—lean protein from the beef, fiber from the barley, and vitamins from the carrots, celery, and onions. It’s a balanced meal that keeps everyone full and happy without feeling heavy. Whether I’m serving it for a casual family dinner or bringing it to a potluck, beef barley soup always hits the spot.
Hearty Beef Barley Soup
A comforting and nourishing soup featuring tender beef, chewy barley, and a medley of vegetables in a rich broth. Perfect for chilly days or when you need a wholesome meal.
🥘Ingredients
- 1 lb (450g) beef stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups beef broth (low-sodium preferred)
- 1 cup pearl barley, rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1 cup frozen peas (optional)
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
👨🍳Directions
-
1
Season the beef cubes with salt, black pepper, paprika, and garlic powder. Toss to coat evenly. -
2
Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the beef in batches and brown on all sides, about 5 minutes per batch. Remove the beef and set aside. -
3
In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. -
4
Add the minced garlic and cook for 30 seconds until fragrant. -
5
Pour in the beef broth, scraping the bottom of the pot to release any browned bits. Add the diced tomatoes (with juice), thyme, rosemary, bay leaves, salt, and pepper. Stir to combine. -
6
Return the browned beef to the pot and add the rinsed barley. Stir well, then bring the soup to a boil. -
7
Reduce the heat to low, cover the pot, and let the soup simmer for 1 hour to 1 hour 15 minutes, or until the beef is tender and the barley is cooked. -
8
If using, stir in the frozen peas and cook for an additional 5 minutes. -
9
Taste and adjust seasoning if needed. Remove the bay leaves and discard. -
10
Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread if desired.
🔧Equipment
- Large Dutch oven or heavy pot
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Hearty Beef Barley Soup Works
❓ Frequently Asked Questions About Hearty Beef Barley Soup
1. Can I use a different type of meat instead of beef for this soup?
Yes, you can substitute beef with other meats like lamb, pork, or even chicken if you prefer. Keep in mind that the cooking time may vary depending on the meat you choose. For example, chicken will cook faster than beef, so adjust the simmering time accordingly.
2. Can I make this soup in a slow cooker or Instant Pot?
Absolutely! For a slow cooker, brown the beef and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. For an Instant Pot, use the sauté function to brown the beef and cook the vegetables, then add the remaining ingredients and pressure cook for about 20-25 minutes.
3. How can I make this soup thicker or thinner?
To thicken the soup, you can mash some of the cooked barley or potatoes against the side of the pot, or mix a tablespoon of cornstarch with cold water and stir it into the soup. To thin the soup, simply add more broth or water until you reach your desired consistency.
4. Can I freeze beef barley soup?
Yes, beef barley soup freezes well. Allow the soup to cool completely before transferring it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. When ready to eat, thaw the soup in the refrigerator overnight and reheat it on the stovetop over medium heat.
5. What can I serve with beef barley soup?
Beef barley soup is a hearty dish that pairs well with crusty bread, dinner rolls, or a simple side salad. You can also serve it with grilled cheese sandwiches or a charcuterie board for a more substantial meal.
