There’s nothing more comforting than a steaming bowl of homemade Beef Barley Soup. Loaded with tender beef, nutty barley, and hearty vegetables, this soup is both satisfying and wholesome.
Preparing Beef Barley Soup from scratch doesn’t have to be complicated. This straightforward recipe delivers a rich, flavorful soup in about an hour, making it a perfect weeknight meal or cozy weekend dish.
Full of flavor and texture, this Beef Barley Soup with vegetables is simple to make and makes the house smell wonderful as it simmers. It’s an ideal comfort food for chilly days and a nutritious family dinner.
How to Make It
To keep the cooking time near an hour I use pearl barley. While pearl barley isn’t a whole grain like hulled barley, it still contributes good flavor and texture. If you prefer hulled barley for its extra nutrients, increase its cooking time before adding to the soup.
For the beef, chuck roast or sirloin tip works well—both provide great flavor and become tender during cooking.
Below is a concise overview of the ingredients and steps. Exact amounts appear in the recipe card further down.
Ingredients Overview
- Olive oil and butter
- Beef (chuck roast or sirloin tip)
- Onion
- Celery
- Carrot
- Garlic cloves
- Beef broth (or chicken broth)
- Bay leaf, salt and black pepper
- Pearl barley (rinsed)
- Fresh parsley (optional)
Steps Overview
Because barley absorbs a lot of liquid, cooking it separately for part of the time reduces how much stock the soup uses and shortens overall cooking time. Follow these steps for a balanced, flavorful soup.
- Heat the olive oil and butter in a heavy-bottomed pot over medium-high heat.
- Season the beef with salt and pepper and brown on all sides. Remove, place on a cutting board, and cut into ½-inch cubes.
- In a separate pot, bring 3 cups of water to a boil, add the barley, lower heat and simmer 20 minutes. Drain and set aside.
- Return to the beef pot and add the onion, celery and carrot. Sauté 2–3 minutes, then add garlic and cook another minute. Lower heat to medium and continue cooking, stirring occasionally, until the vegetables soften (about 7 minutes).
- Add the beef cubes, bay leaf and broth to the pot. Stir and scrape the bottom to release the browned bits for extra flavor. Taste and adjust salt and pepper. Bring to a boil and simmer 20 minutes.
- Stir the drained barley into the soup. Simmer 15–20 minutes more, or until the beef and barley are tender. Add additional broth if needed and adjust seasoning.
- Chop a few sprigs of fresh parsley and sprinkle over the soup before serving, if desired.
Serving Suggestions
This soup is a complete, filling meal on its own, but it pairs beautifully with crusty bread or warm biscuits for soaking up the broth. Serve it piping hot on cold days for maximum comfort.
Calories
One serving contains approximately 314 calories.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat. Because barley continues to absorb liquid, you may need to add extra broth or water when reheating.
To preserve broth volume, you can store the broth and solids separately and combine them when reheating.
More Easy and Hearty Soups to Try
- Easy Black Bean Soup
- Creamy Chicken Noodle and Vegetable Soup
- Tomato Orzo Soup
- Lebanese Red Lentil Soup
- Sweet Potato and Red Lentil Soup
- Red Lentil and Cauliflower Soup
Beef Barley Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound beef (chuck roast or sirloin tip)
- 1 medium onion
- 1 celery stick
- 1 large carrot
- 2 garlic cloves
- 5 cups beef or chicken broth
- 1 bay leaf
- Salt and pepper, to taste
- ½ cup pearl barley, rinsed
- Few sprigs fresh parsley (optional)
Instructions
- In a heavy-bottomed pot, heat the butter and olive oil over medium-high heat.
- Season the beef with salt and pepper and brown it on all sides. Remove and cut into ½-inch cubes.
- In a second pot, bring 3 cups of water to a boil and add the barley. Lower heat and simmer for 20 minutes. Drain and set aside.
- To the pot used for browning beef, add onion, celery and carrots. Sauté 2–3 minutes, add garlic and sauté 1 more minute. Reduce heat to medium and cook until vegetables soften, about 7 minutes.
- Add the beef cubes, bay leaf and stock. Stir and scrape the bottom of the pot to release browned bits. Taste and adjust seasoning. Bring to a boil and cook 20 minutes.
- Add the drained barley and simmer 15–20 minutes more, until beef and barley are tender. Add more broth if needed and adjust seasoning.
- Before serving, sprinkle with chopped fresh parsley, if desired.
Notes
- To shorten preparation time, cook the barley in a separate pot for about 20 minutes, drain and add to the soup later.
- If using hulled barley, cook it for at least 30 minutes before adding to the soup since it requires a longer cooking time.