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!
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 pearl 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
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I’ve got this on the stove now and a taste-test of the broth brought a “WOW”! I followed the recipe to a T, using my home canned beef broth and beef I canned over the summer. I did add an extra carrot that was the end of a bag and needed to be used. Wishing I had put in more barley, but I will toss in a jar of home canned potatoes near the end to help balance the carbs and make for more leftovers. Thanks for a wonderful recipe (will be my go-to!)
Minus one star for not using Hulled Barley which is a whole grain. Pearled Barley isn’t (Although Pearl BAILEY was whole woman … but I digress!) Other than that, a wonderful soup … thick & savory & warming on an autumn night with some crusty bread for sopping!
My Husband’s favorite soup. In his honest opinion (and silly me, I most always ask) the best I get is, “good very good”. Made this soup last week after searching many on google.
He response was, Omygoodness this is the best Beef Barley you’ve ever made! I love it!
We are just 2 people here, so I often share our food. So, DH took some to his brother who lives (really) in the woods. Later I get a text from him, Fantastik soup great depth of flavor (the wine I think) 1 problem though, you didn’t send enough .
I’ve yet to hear from another widowed elderly man across the street.
I’m not a fan of beef but I really enjoyed this one. Thanks a bunch for this one.
Excellent soup! I followed the exact recipe including the red wine. Hubby is scooping up the leftovers. This is a keeper!!
Secret ingredient: Gravy packet. Who would have thought? Genius! And delicious!
Beef barley soup a big hit with my family. Will definitely make again!
I didn’t have a gravy packet, so I made my own w/ the extra beef stock I had. ( 2c stock, 2 Tbs butter, flour as needed to thicken) I also added a bit more barley ( as another reviewer had).
Delightful recipe!
Every time I have left over beef, I always use this recipe, it never disappoints. I have some cooking right now.
Really loved this soup. I didn’t have a gravy packet so I improvised. Turned out great.
Oh wow, the best soup ever.
I could eat it everyday.
Thank you for sharing!
Hi Holly,
This looks great and I can’t wait to try it.
I’m wondering what size pot you use… I like to maximize my cooking for leftovers so always adjust recipes to my largest pot size.
Thanks!
Marc
I usually use a 3.5 QT dutch oven and i estimate this to be about 10 to 12 cups. I hope that helps!
So good! Double and freeze. Our new favorite soup.
Hi, This sounds delicious! My husband is undergoing chemo and radiation for esophageal cancer. He has trouble keeping thing down. I read cream soups are not good for acid reflux so want to try this. A) can it be blended in blender? B) what would you suggest to use in place if tomato? Possibly spinach?
Thank you!
I haven’t tried blending this so I can’t say for sure but if the veggies are soft enough I think it would work. Perhaps ground beef would blend better than pieces of beef. You can leave the tomatoes out if needed, they add a bit of tangy flavor.
Thanks for this delicious EASY, DONE IN ABOUT 1hr. , Beef Barley Soup recipe. So good, I made it 2 weeks in a row.
The amount serves me well, i
I AM 84 YRS OLD, I live alone and I enjoyed giving a portion to my friend.
FABULOUS RECIPE.
There was potential, but the taste was off. Not sure I used the correct beef gravy package or amount. There were at least 10 kinds of beef gravy packages at my grocery store. I took a gamble and came up short. I’d be willing to try this recipe again, but would like more specification on the beef gravy ingredient. For example amount of beef gravy, prepared liquid form of beef gravy or dry season packet of beef gravy, and brand of beef gravy would be helpful too. Thank you!
Hi Michelle, I’m sorry you found the taste was off. We use the beef gravy mix packets but you can use whichever beef gravy is your personal favorite. We love McCormicks, it has great flavor.
‘Cooked beef”. How should it be cooked?
Hi Nan, 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. Flank steak (sliced against the grain) or cubed chuck works well.
Wondering if you just salt and pepper flank steak and cook in skillet?
Hi Lisa, yes this is what I would do! There is a lot of flavor coming from the soup itself!
Wow, this soup is delicious. Definitely give it a try
My first time making this. It was delicious. My husband and grandson gave it 4.7 rating. I will be making it again in the near future.
My favorite go-to soup recipe.
I prefer no peppers and no wine.
Next to no prep time.
Ohhhh soooo gooood.
Wonderful recipe. I used ground bison and Italian barley.