Beef Barley Soup is incredibly easy and so delicious!
Loaded with nutritious veggies, tender beef and plump barley, it’s a complete meal in a bowl!
This homemade beef barley soup can be made ahead of time and freezes well making it the perfect family dinner!
All of my favorite soups are fully loaded with goodies including veggies and grains, this Beef Barley Soup definitely fits the bill!
It is a rich and hearty barley soup that leaves you completely satisfied and warms every inch of your body!
It screams comfort food, like mom used to make and is perfect served up with a side of buttermilk biscuits and a side salad!
How to Make Beef Barley Soup
While the list of ingredients may seem long, this Beef and Barley soup is really easy to make.
I start out by cooking garlic and onions just until softened.
All of the remaining ingredients are simply added to the pot and simmered until tender.
I use homemade stock whenever possible for the best flavor.
What is the Best Beef for soup?
This recipe calls for cooked beef. You can use any kind of leftover beef for this beef barley soup including pot roast, leftover steak or roast beef.
If you don’t have cooked beef, you can cook your own. I use either flank steak (sliced against the grain) or cubed chuck.
If you’d prefer, you can most certainly substitute cooked hamburger in this barley soup recipe. If making a ground beef barley soup, you’ll want to brown the beef with the onions and drain any fat.
One of the main components in this recipe is barley. Barley is a grain that is very similar in size and texture of brown rice. There are several different types of barley but the most common is pearl barley which is used in this recipe.
I use it frequently in place of rice and pasta in many soup recipes, perfect in my Chicken Barley Soup!
With its slightly nutty flavor and interesting texture, it will sure to be a hit in your next homemade soup!
Try adding it to my Easy Hamburger Soup or in place of the noodles in my Turkey Noodle Soup! Your family will love the change!
Cooking the same things all of the time can leave any home chef in a bit of a meal-making rut. The addition of vegetables makes this a great and healthy choice and keeps is relatively low in calories.
Incorporating new ideas, flavors and textures helps to keep things interesting in the kitchen!
This Old Fashioned Beef Barley Soup is traditional soup that has not lost it’s lustre! We serve this alongside our favorite biscuits or 30 Minute Dinner Rolls with a fresh garden salad for a perfect meal!
Make a large pot and freeze smaller portions to enjoy later – it freezes amazing and you will love how convenient it is to microwave or reheat on the stove!
Beef Barley Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 1 clove garlic minced
- 2 carrots sliced
- 1 rib celery sliced
- 2 cups cooked beef
- 6 cups reduced sodium beef broth
- 14.5 ounces canned petite diced tomatoes with juices, 1 can
- ½ green bell pepper diced
- ⅔ cup barley
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon dried thyme leaves
- 1 packet beef gravy mix
- 1 bay leaf
- 2 tablespoons red wine optional
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried
- salt and black pepper to taste
Instructions
- Cook onions and garlic in oil over medium heat until softened.
- Add remaining ingredients and bring to a boil. Reduce heat and simmer covered about 40-50 minutes or until barley is cooked.
- Remove bay leaf and serve.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Soup
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
More Recipes You’ll Love
My husband and I love this recipe
Had left over pot roast and was craving beef and barley soup…LOVE this soup!!!!
Made a 1 1/2 batch stovetop in my Dutch Oven …beauty of this recipe is it is one pot and finishes so quickly…the Worcestershire sauce and red wine give it a nice “ punch “…didn’t have dried thyme leaves so wrapped fresh thyme leaves, 2 bay leaves, and a spring of rosemary ,in cheesecloth and removed prior to serving…so so yummy!!!
Had some homemade beef stock and was looking for a good soup recipe. This was spectacular, the best beef & barley soup I’ve ever tasted.
Honestly, the most amazing beef barley soup I have ever made!! After 3 mugs worth, I can attest to each and every spoonful!! Made it exactly as written except for red and yellow peppers instead of green because that what I had.
Wowza!
I’m disappointed; I’m all ready to make this recipe today and then I realized it called for a beef gravy packet (which I don’t keep on hand). I was hoping to find a substitution in the notes section but there wasn’t one.
What ingredients do you recommend to replace the beef gravy packet please?
I have only tried this as written but the beef gravy packet adds a bit of savory flavor and just a slight viscosity to the soup. You could add a beef bouillon cube or a packet of au jus mix if you have either.
You provide the nutrition information – what serving size is that based on? Also how would you recommend freezing this and then reheating instructions? Looking forward to trying this recipe!
Hi Wendy, The serving size is approximately one cup. We have had good success freezing this soup in an airtight container. If it does thicken up too much for your liking, you can certainly add a bit of broth when reheating. I hope you enjoy it!
This is the best Beef and Barley Soup I’ve ever had! It was so good on day 2 and even better on day 3! The second time I made it I added baby spinach leaves and green beans. And served it with fresh crusty italian bread! Absolutely delicious!
I have made this recipe many times. Making it today for my supper. Love your recipes Holly
Absolutely delicious. I am buying your book. Well done Holly!
So glad you loved it, your support means the world to me!
I have made a lot of your soups before and they are all Delicious thanks for sharing. Sandra
I took out a second mortgage to buy a beef roast just to make this soup. LOL. It was worth every single penny.
The recipe couldn’t be simpler and the soup is absolutely amazing. It’s even better the next day !!
So glad I found this recipe and can’t wait to make it when our kids come home for family meals.
I am glad you enjoyed it, Echo! I hope they enjoy it just as much.