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Beef Barley Soup is comfort food in a bowl. Healthy, filling and affordable, this nutritious dish is made in one pot and reheats amazingly. What else can you ask for?
Beef and Barley are two of my husband Tim’s favorite things. This soup has been a staple in our home for years and I’m so excited to share it with you! I am positive it will win you over.
If you love the combination of beef and barley, make sure to check out our slow cooker beef and barley recipe as well. It’s the perfect meal to make when you don’t feel like standing in the kitchen.
Ingredients for Beef Barley Soup
- Oil – You can use any of your favorite types. Oil is used to saute your veggies and brown your beef.
- Beef – Oxtail, chuck roast, stew meat or even leftover steak will work perfectly. This is a great recipe to use more affordable cuts of beef, as tough cuts will tenderize greatly during cooking. Also, don’t be afraid to use fattier parts — they will release collagen that will make your soup taste amazing!
Hot Tip: If you prefer, you can always substitute beef for other meats like pork, lamb or chicken. Again, feel free to use cheaper cuts here.
- Vegetables – We love to use carrots, onions, garlic and mushrooms. You could also add celery, bell peppers or any veggies you have hanging out in the fridge.
- Barley – Pearl barley is the best for the soup. Bob’s Red Mill has a great one that can be found in most stores or on Amazon.
- Broth – You can use beef, vegetable, chicken, or bone broth for this soup. Feel free to use your own homemade broth or any packaged variety. In a time pinch, my all-time favorite is Better than Bouillon, a broth concentrate that tastes as good as homemade.
- Seasoning – All you need is the simple stuff. Bay leaves, salt and pepper will do the trick.
How to Make Beef Barley Soup
- In a preheated pot (preferably a dutch oven) with oil, brown the beef cubes on all sides.
- Add diced carrots, onions and mushrooms. Saute until all veggies appear soft and translucent.
- Add salt, pepper, pressed garlic and bay leaves to the mix.
- Pour in beef broth and let it simmer with the lid closed for 45 minutes, until the beef is tender and falling apart.
- Add pearl barley, cook for 20 more minutes. Serve immediately.
Serving Barley Soup
This is a hearty soup that is perfect served all on its own. However, if you are like me, you always want some fresh bread on the side to sop up all that delicious broth. If you are in the mood to bake, here are some of my favorites:
- Easy Dutch Oven No Knead Bread – No-knead bread is extra crispy on the outside and bubbly on the inside.
- Easy Flatbread Recipe – Flatbread is perfect for dipping into your broth! This recipe only takes 30 minutes to whip up.
- French Bread – Fresh, french baguettes are easier to make than you think.
Storing Beef Barley Soup
Beef barley soup is a great dish for meal prep. If you have leftovers, here’s how to store them:
- Refrigerate: Refrigerate your beef barley soup for up to a week in an airtight container. The kicker? This soup gets better as it marinates it itself in the fridge. Hello, delicious leftovers!
- Freezing: Allow your soup to cool down on the countertop. Once it stops steaming, separate it into containers that make sense for your household. Make sure that they can be closed airtight. Place in the freezer and store for up to three months. To reheat, allow a container to thaw in the fridge overnight. Heat the thawed soup in a saucepan or in the microwave until heated through.
FAQ
Should you cook barley before adding it to beef barley soup?
You don’t have to cook the barley before adding it into the beef barley soup. It’s best to pop it in raw so that it cooks in the broth and releases starch to thicken the soup slightly.
What type of barley is best for beef barley soup?
Pearl barley is best for beef barley soup – it’s hearty and less processed than quick cooking barley. It also doesn’t take anywhere to cook as hulled barley.
What’s the best kind of beef to use for beef barley soup?
The best kind of beef to use for beef barley soup is chuck roast, bone-in short rib, or oxtail are the best for beef barley soup. So long as the cut isn’t too fatty, it will be good.
Does barley get super mushy in beef barley soup?
Barley has a nice firmness to it, so it doesn’t get too mushy as it sits and marinates. It might absorb a good amount of the broth, so feel free to add in a couple of cups of broth to thin the soup out.
Can you make beef barley soup in a slow cooker?
Yes, you can beef barley soup in a slow cooker. Simply brown the meat beforehand and toss all the ingredients in and cook them on high for 3-4 hours. Add the barley in during the last hour so it doesn’t overcook.
Recipe
Beef Barley Soup
Print Pin
Servings
8 servings
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Recipe contributed by: Natalya Drozhzhin
Beef Barley Soup is comfort food in a bowl. Healthy, filling and affordable, this nutritious dish is made in one pot and reheats amazingly.
Ingredients
- 2 tbsp oil
- 2 lb beef cut in cubes
- 8 oz mushrooms chopped
- 1 large carrot chopped
- 1 yellow onion diced
- 3 bay leaves
- 3 garlic cloves pressed
- 4 cups beef broth
- 1/2 cup barley
- 1 tbsp salt adjust to taste
- 1 tsp pepper adjust to taste
US Units – Metric
Instructions
In a preheated pot, brown beef with oil.
Add onion, carrot and mushrooms to the beef and sauté until veggies turn slightly golden.
Add salt, pepper, bay leaves and galic to the mix.
Pour beef broth and allow everything to simmer on medium heat for 45 minutes with the lid on.
Add barley and cook for 20 more minutes or until it's fully cooked. Serve right away.
Nutrition Facts
Beef Barley Soup
Amount Per Serving
Calories 384 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 9g45%
Cholesterol 81mg27%
Sodium 1403mg58%
Potassium 558mg16%
Carbohydrates 12g4%
Fiber 3g12%
Sugar 2g2%
Protein 23g46%
Vitamin A 1274IU25%
Vitamin C 2mg2%
Calcium 37mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Posted July 27, 2020
About Author
audrey c edisonJan 15, 2024 WHY are there so many ads? Makes it IMPOSSIBLE to read whatever it is you've written...
Natalya DrozhzhinJan 15, 2024 Hey Audrey, At the top of the blog post, there's a jump to recipe option that will take you directly to the recipe. I hope this helps!
Michael KNov 28, 2023 Great Beef Barley soup recipe. My family can’t get enough and it is so easy to make. Thank you.
Natalya DrozhzhinNov 29, 2023 We love this soup as well! Enjoy!
Barry CramerOct 8, 2023 Hi I thought I'd contact you okay ? I'm making this for dinner tomorrow the weather is going to be cooler so I think this will be really good then
maybe I'll whip up some good crusty bread to go with it.Natalya DrozhzhinOct 9, 2023 Hi Barry, Barley soup with crusty bread is perfect for cooler weather!
MikeSep 24, 2023 Making this right now. Thanks for sharing the recipe! 🙂
Natalya DrozhzhinSep 25, 2023 Hi Mike, Enjoy! I hope it was delicious!
AlexandraMay 4, 2023 I like your recipes but notice you never say if a lid is to be used will the soup is cooking. Do we need to place a lid on the pot?
Natalya DrozhzhinMay 5, 2023 Hi Alexandra, Here is a little snippet from the recipe: Pour in beef broth and let it simmer with the lid closed for 45 minutes, until the beef is tender and falling apart. I hope this helps. Thank you for reaching out!
CherMay 28, 2023 But then you don’t say whether to put lid back on after adding barley.🤔
Natalya DrozhzhinMay 28, 2023 Hi Cher, you wouldn't need to put the lid back on after adding barley. Hope this helps!
KELLY BALDASAROApr 13, 2023 need to know about how much in a serving so i can track my diet please
Natalya DrozhzhinApr 14, 2023 Hi Kelly, our calculator doesn't give us the serving size specifically. I am sorry I can't tell you exactly.
DavidApr 1, 2023 Instant pot friendly? Can you provide instructions?
Natalya DrozhzhinApr 1, 2023 Hi David, I have not tested this recipe in the instant pot. If you give it a try, I would love to know the result!
DavidMar 1, 2023 Thanks for sharing! Unbelievably tasting soup and so easy to make.
Natalya DrozhzhinMar 1, 2023 Hi David, I am so thrilled that you love this recipe as much as we do! Thank you for taking the time to leave feedback. Enjoy!
MaryFeb 25, 2023 I used cremini mushrooms and a chuck arm roast that I cut up and this was AMAZING! My husband likes this better than his own beef stew!
Natalya DrozhzhinFeb 27, 2023 Hi Mary, I am so thrilled that this recipe was a success! Thank you so much for sharing your process. Enjoy!
CindiJan 30, 2023 This was delicious! My husband who was not sure he would like the barley but I loved it and asked for it the next day! I would not put in a tablespoon of salt next time - way too salty. The broth already has salt so really not much more needed. You can always add salt at the end if need. Just FYI.
Natalya DrozhzhinJan 30, 2023 Hi Cindi, I am thrilled that the recipe was a success! I appreciate your feedback, Thank you!
MargaritaJan 17, 2023 My family LOVED this soup! Even my picky toddler ate a pretty good sized bowl of it. Love how easy it is to make and how delicious it is. Thank you!!
Natalya DrozhzhinJan 17, 2023 Hi Margarita, I am so thrilled to hear that! I love it when my recipes get the thumbs up from the pickiest of eaters, TODDLERS!
Anne MyrandNov 1, 2022 Made it today in my Instant Pot! Was delicious. I had cut down the salt but would cut it down to a tsp instead of the requested tablespoon, found it a little salty. Otherwise, it was absolutely delish and will make it again!
Natalya DrozhzhinNov 1, 2022 Hi Anne, So glad to hear the recipe worked out for you! I love how you adjusted the recipe to fit your taste better! Thank you for taking the time to leave a review! Enjoy!
GwenOct 31, 2022 I prepped the vegetables on Saturday night, adding celery. After I got home from church on Sunday, all I needed to do was cook the meat and already chopped veggies. Just the aroma alone of the simmering soup was comforting! I served it with French bread. Delicious! A perfect late October comfort meal. Thank you!
Natalya DrozhzhinOct 31, 2022 Hi Gwen, Thank you so much for sharing your process. I am glad to hear that the recipe was a success Enjoy!
DesireeOct 23, 2022 Taste is excellent; however, I needed to add 4 more cups of beef broth and another carrot.
Natalya DrozhzhinOct 24, 2022 Hey Desiree, maybe it was simmering on too high of a heat. Also, you can make it more liquidy with more broth. Thanks for sharing that feedback!
Alix HiceOct 20, 2022 Making this tonight. I can already taste it, just from reading the ingredients list. Question: how would you modify this recipe for
The instant pot?Natalya DrozhzhinOct 20, 2022 Hi there Alix, I have not made This soup in an instant pot. If you try that, I would love to know how it turned out.
MicheloMar 12, 2022 What do you think about a little red wine?
Natalya DrozhzhinMar 13, 2022 Hi Michelo- I haven't tried adding it to this recipe but I feel like it could work! Probably add it after step 3 and let it cook down a bit before adding the broth. If you give it a go, let us know what you thought of it!
Jeff RFeb 15, 2022 Great soup, just like mom used to make. Can I suggest that you update the recipe to mention covering the pot? I didn’t do this and had to add lots of extra water during the cooking. I see from other comments that you do cover the pot and that those of us who don’t have had to add extra liquid.
DesireeOct 23, 2022 I covered the pot and still needed to add more liquid.
Natalya DrozhzhinFeb 15, 2022 Hello, Jeff. So glad you enjoyed the soup! Regarding the instructions on covering the pot while cooking the soup- it is mentioned earlier in the blog post, but not in the step by step instructions. We're going to update this to make it more clear. Thank you for bringing it to our attention! Take care!
Cathy den BoerJan 21, 2022 Thanks for this recipe! I made it last night in the Dutch oven I bought myself for Christmas. It was a big hit with my husband. I used beef bone broth. The flavor was awesome and the stew beef I used was perfectly tender.
Natalya DrozhzhinJan 21, 2022 Sounds like an amazing dinner, Cathy! What a great Christmas gift to yourself- a new dutch oven! Thank you for commenting!
Lisa E AragonJan 20, 2022 This soup is amazing! I didn't gave enough Chuck roast so I cut up 2 Ribeyes and threw bones in there also it was yummy.
Natalya DrozhzhinJan 20, 2022 Thank you for sharing, Lisa! I'm happy you enjoyed this soup.
HarliJan 1, 2022 What kind of beef do you use? Steak… roast? Thanks!
Natalya DrozhzhinJan 1, 2022 Hi Harli - You can use chuck roast, stew meat, or even oxtail. Hope this helps! Happy New Year!
Deb GardnerJan 6, 2023 I used venison. Lean and great tasting.
Natalya DrozhzhinJan 6, 2023 Hi Deb! Thank you so much for letting me know! I am glad to hear you enjoyed the recipe!
HarliJan 1, 2022 Thanks so much ❤️
Natalya DrozhzhinJan 1, 2022 Of course! Hope you enjoy the soup. 🙂
MaryellenDec 31, 2021 Very good and easy. I did find it a little salty so will adjust next time. Family loved it.
Natalya DrozhzhinDec 31, 2021 Ahh! Salt is one of those things that we all have a different taste for. Happy you liked it overall! Happy New Year.
LaurenDec 30, 2021 Love this recipe! So many of your recipes have become go-to recipes for my family. Thank you for adding so much to my recipe box!
Natalya DrozhzhinDec 30, 2021 That's the best compliment I could receive, Lauren! Thank you. Happy New Year to you and your loved ones!
christianDec 10, 2021 perfect for a rainy day in san diego,i use maggi for taste
Natalya DrozhzhinDec 10, 2021 Yes! So good for winter nights 🙂
JamesNov 10, 2021 I made this tonight and I loved it. This is a keeper for sure. Thank you
Natalya DrozhzhinNov 10, 2021 Hey James, I'm glad you enjoyed it too, it really is such a comforting and delicious recipe! Thank you for taking the time to comment!
Sharon HawkinsMar 22, 2021 Making for dinner tonight, 3rd time making it. Absolutely love it.
It goes very fast, never much left. If I was making it for more people I would double the recipe.Natalya DrozhzhinMar 22, 2021 Sharon, I'm so glad you enjoyed this soup recipe, thank you for your feedback!
Netra BAHADUR LamaOct 12, 2021 good
Natalya DrozhzhinOct 12, 2021 Thank you very much 🙂
Martha BrownFeb 28, 2021 This is fabulous as-is, and also is a great recipe to play with. I use boneless short ribs for the beef, and the result is a silky mouth feel that can’t be beat. I also found I can cut back on the amount of beef whenI use the short ribs-just a pound and a half is plenty. We like garlic, and clove size isn’t consistent so I went with 4. Wanting more of a stew than soup, the second time I made it, I increased carrots to 2; doubled the mushrooms, and increased barley to 3/4 cup. The next time, I did all that, and added about 1/2 cup or so of red wine with the broth.
Natalya DrozhzhinMar 1, 2021 Your tips are so great. I am excited to give your version a try. Thank you for taking the time to share!
BarbaraFeb 12, 2021 Way too much salt,should be 1 tsp.? Also, needed 4-6 cups more beef broth.
Natalya DrozhzhinFeb 12, 2021 Barbara, you can adjust salt to taste. Depending on the type. of salt you use, you may need a different amount. The amount of broth is accurate.
Priscilla MartinNov 18, 2020 used 1/2 cup of barley and cooked it for 25 minutes, it didn't "plump" up like the photo..any reason why
Natalya DrozhzhinNov 19, 2020 Hey Priscilla, it must be the brand of barley you used.
MarthaDec 19, 2021 It might be the type of barley you use too. I never use instant barley and I always use pearl barley. I add mine into the pot in the beginning. By the way, this is a great recipe. I tweak it a bit, but thanks for putting it out there!
Natalya DrozhzhinDec 20, 2021 Hi Martha - Good point! So happy you liked the recipe and tweaked it to make it your own. That's the way cooking should be! 🙂
StephanieNov 1, 2020 Hi. What is the size of each of the 8 servings? Thanks!
Natalya DrozhzhinNov 1, 2020 Hey Stephanie, about 1.5 cups. Hope you love it!
Sherry ByrneOct 17, 2020 Been waiting for a good recipe for Beef Barley soup. I would add a little celery too. I am going to make some soup this weekend. Thank you for sharing your recipe.
Natalya DrozhzhinOct 17, 2020 I love the addition of celery, a great veggie for any soup. I hope you love the recipe. Please circle back and let me know.
