Go Back
–+ servings
Beef Barley Soup

Cozy Up with Hearty Beef Barley Soup for Chilly Days

This comforting Beef Barley Soup warms you from the inside out, perfect for chilly days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 pounds Beef Chuck or Stew Meat substitute with brisket or ground beef if desired
  • 2 tablespoons Olive Oil or any cooking oil
  • to taste Salt
  • to taste Black Pepper
  • 1/4 cup All-Purpose Flour optional for dusting
  • 1 large Onion or shallots for milder flavor
  • 2 carrots Carrots or parsnips for variation
  • 2 stalks Celery or extra carrots/bell peppers
  • 1 cup Mushrooms optional; shiitake recommended
  • 4 cloves Garlic minced
  • 1 teaspoon Dried Thyme or fresh if available
  • 1 teaspoon Dried Oregano or fresh for better flavor
  • 6 cups Beef Broth low-sodium or homemade
  • 1 cup Pearl Barley or quinoa for gluten-free
  • 2 tablespoons Tomato Paste or tomato purée
  • 2 tablespoons Worcestershire Sauce omit for simpler flavor
  • 1 tablespoon Soy Sauce optional; skip for gluten-free
  • 2 leaves Bay Leaves remove before serving
  • 2 cups Diced Potatoes optional; enhance heartiness
  • 1/4 cup Fresh Parsley for garnish; chives or cilantro can substitute

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions
  1. Trim excess fat from the beef chuck or stew meat, cut into 1-inch cubes, season with salt and pepper.
  2. In a large pot, heat olive oil over medium-high heat, brown the beef for 3-4 minutes on each side.
  3. Sauté diced onion, carrots, celery, and optional mushrooms for 6-8 minutes until softened.
  4. Add minced garlic, dried thyme, and oregano, cook for additional 1-2 minutes, then add tomato paste.
  5. Deglaze the pot with ½ cup of beef broth, scraping up browned bits from the bottom.
  6. Return browned beef to the pot, add pearl barley, remaining broth, Worcestershire sauce, soy sauce, and bay leaves.
  7. Bring to a gentle simmer, cover partially, and let it cook for 45-60 minutes until the beef is tender.
  8. Taste and adjust seasoning as necessary, adding broth or water if too thick.
  9. Ladle into bowls, garnish with parsley, and serve warm with crusty bread or a side salad.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 6gSugar: 4gVitamin A: 300IUVitamin C: 7mgCalcium: 50mgIron: 3mg

Notes

This soup can be refrigerated for up to 4 days. Freeze for up to 3 months in airtight containers.

Tried this recipe?

Let us know how it was!