Beef Barley Soup

I’m so excited to share my Beef Barley Soup recipe with you! This isn’t just soup — it’s a full, hearty meal in one comforting bowl. Imagine tender chunks of beef, soft and nutty barley, and colorful veggies simmered together in a rich broth. It’s cozy, nourishing, and perfect for cold evenings or whenever you need a warm hug in food form.

Level: Easy
Total Time: 1 hour 10 minutes
Prep Time: 20 minutes
Cook Time: 50 minutes
Yield: 8 servings
Course: Soup
Cuisine: American

The first time I made this Beef Barley Soup, my kitchen smelled like pure comfort. The aroma of onions, garlic, and simmering beef broth took me straight back to childhood dinners around the table.

This soup is simple enough for weeknights but hearty enough to serve as a full meal. You’ll sauté onions and garlic until fragrant, add beef and veggies for depth, stir in pearl barley for texture, and let everything simmer until it’s tender and flavorful.

Whether you’re making this to warm up your family, prep ahead for busy days, or freeze for later, this recipe is a true classic that never disappoints.

How to Make Beef Barley Soup

This soup combines traditional flavors with wholesome ingredients to create a bowl of pure comfort. Here’s what makes it so good:

• Tender Beef: Soft, juicy pieces of beef that melt in your mouth.
• Nutty Barley: Pearl barley adds a chewy texture and keeps you full.
• Colorful Veggies: Carrots, celery, onions, and bell peppers for nutrition and flavor.
• Rich Broth: A blend of beef stock, tomatoes, and seasonings for a deep, hearty taste.
• One-Pot Simplicity: Everything simmers together, making it low-effort but high-reward.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 2 carrots, sliced
• 1 rib celery, sliced
• 2 cups cooked beef (leftover roast, steak, or cubed chuck)
• 6 cups reduced-sodium beef broth
• 1 (14.5-ounce) can petite diced tomatoes (with juices)
• ½ green bell pepper, diced
• ⅔ cup pearl barley
• 1 tablespoon Worcestershire sauce
• ¼ teaspoon dried thyme leaves
• 1 packet beef gravy mix
• 1 bay leaf
• 2 tablespoons red wine (optional, but adds depth)
• 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
• Salt and black pepper, to taste

Directions

1. Prep the Ingredients:
   • Chop the onion, garlic, carrots, celery, and bell pepper into small, even pieces.
   • If using leftover beef, cut it into bite-sized chunks.
2. Sauté the Base:
   • In a large pot, heat olive oil over medium heat.
   • Add the onions and garlic, stirring for 2–3 minutes until soft and fragrant.
3. Add Everything Else:
   • Stir in the carrots, celery, beef, broth, diced tomatoes (with juices), bell pepper, pearl barley, Worcestershire sauce, thyme, gravy mix, bay leaf, and optional red wine.
4. Simmer the Soup:
   • Bring the pot to a gentle boil, then reduce the heat to low.
   • Cover and let it simmer for 40–50 minutes, or until the barley is tender and the flavors have blended.
5. Finish and Serve:
   • Remove the bay leaf.
   • Stir in chopped parsley, taste, and add salt and pepper if needed.
   • Ladle into bowls and serve hot.

Process Details

• Building Flavor: Sautéing onions and garlic first gives the soup a rich base before adding other ingredients.
• Perfect Barley Texture: Simmering low and slow helps the barley cook evenly without getting mushy.
• Balanced Broth: Worcestershire sauce, thyme, and gravy mix deepen the flavor without making it heavy.

Tips for Success

• Choose the Right Beef: Leftover roast beef or cubed chuck works beautifully. If using ground beef, brown it first and drain any fat.
• Adjust Consistency: If the soup thickens too much after cooling, add extra broth or water when reheating.
• Make It Ahead: This soup tastes even better the next day as the flavors develop overnight.
• Freezer-Friendly: Cook a big batch and freeze portions for quick, hearty meals later.

Serving Ideas

• Pair with buttermilk biscuits or crusty bread to soak up the broth.
• Add a fresh side salad for a complete dinner.
• Sprinkle a little grated Parmesan on top for extra richness.
• Serve in mugs for a cozy lunch or take it in a thermos for work.

Storage & Freezing

• Refrigerator: Cool completely and store in an airtight container for up to 3–4 days. Reheat on the stove over low heat.
• Freezing: Freeze in single portions for up to 3 months. Thaw overnight in the fridge and reheat slowly, adding a splash of broth or water if it thickens.

Nutrition Info (Approximate per Serving)

• Calories: ~204
• Protein: 19g
• Carbohydrates: 21g
• Fat: 5g
• Fiber: 4g
• Sodium: 487mg
• Sugar: 4g

My Beef Barley Soup recipe is the definition of classic comfort food — hearty, nutritious, and easy to make. Every spoonful delivers tender beef, plump barley, and rich broth that warms you from the inside out.

I love making a big pot on Sunday, serving it with fresh bread, and freezing the rest for busy weeknights. Once you try this, it’ll become a staple in your kitchen just like it is in mine!