Fall is my favorite time to cozy up with a bowl of hearty soup, and this beef barley soup recipe has become a staple in my kitchen.
It’s the kind of recipe that fills the house with warm, savory aromas and brings everyone to the table with a smile.
I first made this on a chilly evening when I wanted something comforting yet simple, and it’s been a go-to ever since.
The tender beef, chewy barley, and rich broth come together in a way that feels like a hug in a bowl.
Plus, it’s versatile enough to tweak to your taste and easy enough for beginners to nail. Let’s get cooking!
Read Also: Easy Chicken Noodle Soup Recipe
Why You’ll Love This Best Beef Barley Soup Recipe
This beef barley soup is a crowd-pleaser that warms you from the inside out. It’s packed with wholesome ingredients, has a rich, savory flavor, and is perfect for meal prep since it tastes even better the next day.
Whether you’re feeding a family or just craving something hearty, this soup delivers comfort and satisfaction with every spoonful.
- Hearty and Filling: The combination of beef and barley makes this soup a complete meal.
- Rich Flavor: Slow-simmered broth with herbs creates a deep, comforting taste.
- Versatile: Easily customizable with your favorite veggies or spices.
- Make-Ahead Friendly: Perfect for batch cooking and reheating.
- Nutritious: Packed with protein, fiber, and vegetables for a balanced meal.
Read Also: French Onion Beef Short Rib Soup Recipe
Ingredients For Beef Barley Soup
This beef barley soup recipe uses simple, wholesome ingredients you likely already have in your pantry or can easily find at the store.
Here’s what you’ll need to make this comforting beef barley soup.
- 1 lb (450g) beef chuck roast, cut into 1-inch cubes
- 1 cup (200g) pearl barley
- 2 tbsp olive oil
- 1 large onion, diced (about 1 cup/150g)
- 2 medium carrots, sliced (about 1 cup/120g)
- 2 celery stalks, sliced (about 1 cup/100g)
- 3 cloves garlic, minced
- 8 cups (2L) beef broth
- 1 (14.5 oz/400g) can diced tomatoes
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
- 1 cup (150g) frozen green beans
- Fresh parsley, chopped, for garnish
Read Also: Lentil and Vegetable Soup Recipe
Kitchen Equipment Needed
You don’t need fancy tools to make this soup, just a few kitchen staples to bring it all together. Here’s the lineup.
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups
- Measuring spoons
- Can opener
- Ladle
Read Also: Kale and Sweet Potato Soup Recipe
Step-by-Step Instructions
This beef barley soup comes together with straightforward steps that even beginners can follow. I’ve broken it down to make sure you get that perfect, hearty result every time.
1. Prep the Beef
Pat the beef chuck roast cubes dry with paper towels to help them brown better. Season generously with salt and black pepper.
Heat 2 tbsp of olive oil in a large pot or Dutch oven over medium-high heat.
Once the oil is shimmering, add the beef in a single layer (work in batches if needed to avoid crowding).
Sear for 3-4 minutes per side until browned. Transfer the beef to a plate and set aside.
2. Sauté the Aromatics
In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add the Broth and Seasonings
Return the seared beef to the pot along with any juices on the plate. Pour in 8 cups (2L) of beef broth and add the can of diced tomatoes (with juice).
Stir in 2 bay leaves, 1 tsp thyme, and 1 tsp rosemary. Bring the mixture to a boil, then reduce to a simmer.
4. Cook the Barley
Rinse 1 cup (200g) of pearl barley under cold water to remove excess starch.
Add the barley to the pot, stir, and cover. Let the soup simmer for 45-50 minutes, stirring occasionally, until the barley is tender but not mushy.
Check the beef for tenderness; it should be fork-tender.
5. Add Final Vegetables
Stir in 1 cup (150g) of frozen green beans. Simmer for an additional 5-7 minutes until the green beans are heated through but still vibrant.
Taste and adjust seasoning with salt and black pepper as needed.
6. Serve and Garnish
Remove the bay leaves from the soup. Ladle the soup into bowls using a ladle and sprinkle with chopped fresh parsley for a burst of color and flavor. Serve hot and enjoy!
Read Also: Panera Broccoli Cheddar Soup Recipe
Tips for Success
To make sure your beef barley soup turns out perfect every time, here are some tips I’ve learned from making this recipe over the years.
- Brown the beef well for deeper flavor; don’t skip the searing step.
- Rinse the barley to prevent the soup from becoming too starchy.
- Cut vegetables uniformly for even cooking.
- Taste and adjust seasoning at the end to balance flavors.
- Use low-sodium beef broth to control salt levels.
- Simmer gently to keep the beef tender and avoid overcooking the barley.
Read Also: Avgolemono Soup Recipe
Serving Suggestions
This beef barley soup is a meal on its own, but pairing it with the right sides can make it even more special.
Whether you’re hosting a dinner or enjoying a quiet night in, these ideas will complement the soup’s hearty flavors.
- Serve with Healthy Cornbread for a classic pairing.
- Pair with a Chickpea Salad for a fresh, crunchy side.
- Enjoy with Grilled Vegetable Skewers for added veggies.
- Offer Cracklin Bread for a Southern twist.
- Add a dollop of Healthy Hummus with crackers for dipping.
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Variations to Try
This recipe is super flexible, so you can tweak it to suit your taste or what’s in your pantry. Here are some ideas to mix things up.
- Swap beef for ground elk for a leaner option; try my Ground Elk Burger Recipe.
- Use vegetable broth and omit beef for a vegetarian version.
- Add mushrooms for an earthy flavor boost.
- Stir in kale or spinach for extra greens.
- Use farro instead of barley for a nuttier texture.
- Spice it up with a pinch of red pepper flakes.
Read Also: Ground Elk Quesadillas Recipe
Storage and Reheating
This soup stores beautifully, making it ideal for meal prep or leftovers. Follow these tips to keep it fresh and delicious.
- Store in an airtight container in the fridge for up to 4 days.
- Freeze in freezer-safe containers for up to 3 months; leave room for expansion.
- Reheat on the stovetop over medium heat, stirring occasionally, until warmed through.
- Add a splash of broth when reheating to adjust consistency if thickened.
- Avoid microwaving large batches to maintain texture; use stovetop for best results.
Read Also: Easy Crockpot Chili Recipe
Nutritional Facts
This beef and barley soup is not only delicious but also packed with nutrients. Here’s a breakdown per serving (based on 6 servings):
- Calories: 320 kcal
- Protein: 22g
- Fat: 12g (4g saturated)
- Carbohydrates: 32g (4g fiber, 5g sugar)
- Sodium: 800mg
- Cholesterol: 50mg
Read Also: Healthy Shepherds Pie Recipe
Health Benefits of Key Ingredients
This soup is loaded with ingredients that are as good for you as they taste. Here’s why the key components are nutritional powerhouses.
- Beef Chuck Roast: High in protein and iron, supporting muscle growth and energy.
- Pearl Barley: Rich in fiber, promoting digestive health and satiety.
- Carrots: Packed with beta-carotene for eye health and immunity.
- Garlic: Contains antioxidants that may boost immune function.
- Green Beans: Low-calorie source of vitamins C and K.
Read Also: Healthy Coleslaw Recipe
FAQs
1. Can I make this beef barley soup in a slow cooker?
Yes, this recipe works great in a slow cooker. Brown the beef and sauté the vegetables first, then transfer everything to the slow cooker with the broth, barley, and seasonings. Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender and the barley is cooked.
2. Can I use a different type of barley?
Absolutely! Hulled barley can be used but takes longer to cook (about 60-75 minutes). Quick-cooking barley is an option for a faster meal, reducing simmer time to about 15-20 minutes. Adjust cooking time accordingly and check for doneness.
3. Is this soup freezer-friendly?
Definitely! This soup freezes well for up to 3 months. Store in airtight, freezer-safe containers, leaving some space for expansion. Thaw in the fridge overnight before reheating on the stovetop.
4. Can I make this soup vegetarian?
Yes, swap the beef for mushrooms or lentils and use vegetable broth instead of beef broth. You can also add more hearty vegetables like zucchini or potatoes for extra substance.
5. How can I make the soup thicker?
If you prefer a thicker soup, reduce the broth to 6-7 cups (1.5-1.75L) or add a slurry of 1 tbsp cornstarch mixed with 2 tbsp cold water during the last 10 minutes of cooking. Stir until thickened.
Read Also: Crockpot Fall Recipes
Final Thoughts
This beef barley soup has become one of my favorite recipes to share with family and friends on chilly evenings. Its rich, comforting flavors and wholesome ingredients make it a dish that warms both the body and soul.
I love how easy it is to whip up, and the leftovers are just as delicious—if not better—the next day.
Give this beef barley soup recipe a try, and let me know in the comments how it turned out or if you added your own twist!
Recommended:
- Vegan Fall Recipes
- Fall Dinner Recipes
- Healthy Cabbage Skillet with Quinoa and Chickpeas Recipe
- Bushs White Chicken Chili Recipe
- Carrabbas Chicken Noodle Soup Recipe
- Healthy Sloppy Joe Recipe
- BBQ Pulled Pork Sandwiches
- Healthy Chicken Pot Pie Recipe
- Sweet Potato and Black Bean Bowls Recipe
- Beef and Broccoli Stir Fry Recipe
