Introduction
Beef and Barley Soup is a timeless comfort dish that warms the soul with every spoonful. Tender chunks of slow-cooked beef, hearty pearl barley, and aromatic vegetables come together in a rich, savory broth. This soup is perfect for cozy nights, easy meal prep, or when you crave a nourishing, homemade bowl of goodness.
Beef and Barley Soup
Course: SoupsCuisine: American, ItalianDifficulty: Easy4
servings20
minutes1
hour45
minutes340
kcal2
hours5
minutesDescription
This Beef and Barley Soup is the perfect blend of comfort and nourishment — a hearty, flavorful bowl that feels like a warm hug on a cold day. Tender chunks of beef simmer slowly with wholesome vegetables, nutty pearl barley, and a rich, savory broth that deepens in flavor as it cooks. Each spoonful delivers a satisfying balance of textures — melt-in-your-mouth beef, chewy barley, and perfectly cooked vegetables.
It’s a classic one-pot meal that’s filling, nutritious, and deeply satisfying — perfect for cozy family dinners, meal prep, or a comforting lunch throughout the week. Whether enjoyed with a crusty piece of bread or on its own, this soup is the definition of homemade goodness.
Ingredients
1 lb (450 g) beef chuck or stew meat, cut into bite-sized pieces
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1 red bell pepper, diced
1 cup pearl barley, rinsed
6 cups beef broth (low sodium)
1 (14 oz) can diced tomatoes
1 bay leaf
1 tsp dried thyme
1 tsp dried oregano
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped (for garnish)
Directions
- Brown the Beef:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef pieces and sear until browned on all sides, about 5–7 minutes. Remove the beef and set aside. - Sauté the Vegetables:
In the same pot, add onion, carrots, celery, and bell pepper. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften. - Add Garlic and Seasoning:
Stir in minced garlic, thyme, and oregano. Cook for another 30 seconds until fragrant. - Deglaze and Combine:
Pour in a splash of beef broth and scrape any brown bits from the bottom of the pot. Return the browned beef to the pot. - Add Broth and Barley:
Pour in the remaining beef broth, diced tomatoes, and barley. Add the bay leaf, salt, and black pepper. Stir to combine. - Simmer the Soup:
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 1½ hours, stirring occasionally, until the beef is tender and the barley is cooked. - Adjust and Serve:
Taste and adjust seasoning with additional salt or pepper if needed. Remove the bay leaf and discard. Garnish with chopped fresh parsley before serving.
TIPS
- For extra flavor: Use a mix of beef broth and a splash of red wine when deglazing the pot.
- Make it ahead: This soup tastes even better the next day as the flavors develop overnight.
- Add greens: Stir in spinach or kale in the last 5 minutes of cooking for added nutrition.
Nutrition Facts (per serving)
Calories: 340 | Protein: 28g | Fat: 12g | Carbohydrates: 30g | Fiber: 6g | Sodium: 750mg
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 3 months. Thaw overnight and reheat on the stove.
FAQs
Q: Can I use quick-cooking barley?
A: Yes, but reduce the simmering time to about 45 minutes to avoid overcooking.
Q: Can I make this in a slow cooker?
A: Absolutely! Brown the beef first, then transfer everything to the slow cooker and cook on LOW for 7–8 hours.
Q: How do I thicken the soup?
A: Let it simmer uncovered for 10–15 minutes at the end; the barley naturally thickens the broth as it cooks.
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