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 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 it’s slightly nutty flavour 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 garlic clove minced
- 2 carrots sliced
- 1 rib celery sliced
- 2 cups cooked beef
- 6 cups reduced sodium beef broth
- 1 can petite diced tomatoes 14-15 oz, undrained
- ½ green pepper diced
- ⅔ cup barley
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon dried thyme
- 1 package beef gravy mix
- 1 bay leaf
- 2 tablespoons red wine optional
- 2 tablespoons fresh parsley or 2 teaspoons dried
- salt & 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 cannot find something called “beef gravy.” Is it just the packets of brown gravy?
Yes, a packet of brown gravy will work perfectly!
This is a perfect recipe for leftover roast beef. I use the extra gravy from the roast instead of the gravy mix packet. It is a great recipe and freezes so well for a quick night dinner. Love your recipes.
Barbara
Really good!
I used leftover corned beef, the stock it was cooked in, with leftover potatoes and chopped cabbage great recipe!
would love to try beef barley soup, but am stumped with the ingredient ‘cooked beef’. What does this involve?
Hi Nancy, you can find this information in the post:
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.
I hope this helps!
Wholly delicious.
To get the most out of the beef flavor, I chop the beef into 1-inch cubes and add them and 3 tbsp flour to a Ziplock bag. Searing the cubes (just the sides) at the bottom of the Dutch Oven. Remove the cubes and fry the onion and garlic in the sear juice. Add all other ingredients per the instructions. The red wine adds a lovely depth in flavor.
Note: My butcher recommended top sirloin instead of stew beef bec. it was less expensive and would bring the same flavor to the soup so that’s what we did. He was right.