Beef Barley Soup is a warm and hearty dish that is perfect for chilly days. Packed with protein, fiber, and flavorful vegetables, this soup offers comfort and nutrition in every bowl. It’s a classic recipe that celebrates the richness of beef combined with the cheerful texture of barley and fresh vegetables.
Why Make This Recipe
Making Beef Barley Soup at home is both simple and rewarding. Not only does it fill your kitchen with a delicious aroma, but it’s also an excellent way to use inexpensive cuts of beef. The soup is also highly customizable; you can add your favorite vegetables or adjust the seasonings to suit your taste. Plus, it makes great leftovers for the week ahead!
How to Make Beef Barley Soup
Making Beef Barley Soup is straightforward and doesn’t require any fancy equipment. Just follow these steps:
Ingredients:
- 1 tablespoon oil
- 1 pound beef cut into cubes (I used chuck roast)
- 1 diced onion
- 3-4 diced carrots
- 2 ribs chopped celery
- 2 teaspoons minced garlic
- 1 ½ teaspoons salt
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 5 cups low sodium beef broth
- ¾ cup pearl or pot barley (rinsed)
- 3 tablespoons tomato paste
- 2 bay leaves
- Fresh parsley (for garnish)
Directions:
- In a large Dutch oven or soup pot, heat 1 tablespoon oil over medium-high heat.
- Add 1 pound beef cut into cubes and cook until browned on each side, about 2 minutes per side. Remove the beef from the pot and set aside.
- To the pot, add 1 diced onion, 3-4 diced carrots, and 2 ribs chopped celery. Cook and stir for 3-4 minutes, until the onion is translucent.
- Add 2 teaspoons minced garlic, 1 ½ teaspoons salt, 1 teaspoon dried thyme, and ½ teaspoon black pepper. Cook and stir for 1 minute.
- Stir in 5 cups low sodium beef broth, ¾ cup pearl or pot barley, 3 tablespoons tomato paste, and 2 bay leaves.
- Bring to a boil over medium-high heat, then reduce heat to medium-low. Add the beef back to the pot, cover, and simmer for 35-45 minutes, stirring occasionally, until the barley and carrots are tender.
- Serve with a sprinkle of fresh parsley if desired.
How to Serve Beef Barley Soup
Beef Barley Soup is best served warm. Ladle it into bowls and add a sprinkle of fresh parsley for a touch of color and flavor. You can serve it with crusty bread or a simple salad on the side for a complete meal.
How to Store Beef Barley Soup
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.
Tips to Make Beef Barley Soup
- Use a good-quality beef broth for richer flavor.
- Rinse the barley before adding it to remove excess starch and ensure it cooks well.
- Feel free to modify the vegetables; peas, corn, or even potatoes can work well in this soup.
Variation
You can easily turn this into a veggie-packed version by adding more vegetables, like spinach or bell peppers. If you want a spicier kick, consider adding some red pepper flakes.
FAQs
1. Can I use other types of meat?
Yes! You can substitute beef with turkey or chicken, but cooking times may vary.
2. Is there a gluten-free option for barley?
Yes, you can omit barley or replace it with quinoa or brown rice for a gluten-free version.
3. Can I make this soup in a slow cooker?
Absolutely! Brown the beef in a pan first, then transfer all ingredients to a slow cooker and cook on low for 6-8 hours.
Enjoy the comforting flavors of Beef Barley Soup, which warms the soul and brings family and friends together around the table!
Beef Barley Soup
Ingredients
Main ingredients
- 1 tablespoon oil For sautéing the beef and vegetables.
- 1 pound beef cut into cubes (I used chuck roast) Use inexpensive cuts for best flavor.
- 1 diced onion Adds sweetness and flavor.
- 3-4 diced carrots Adds sweetness and texture.
- 2 ribs chopped celery Contributes to overall vegetable flavor.
- 2 teaspoons minced garlic Enhances flavor profile.
- 1.5 teaspoons salt Adjust to taste.
- 1 teaspoon dried thyme Adds herbaceous flavor.
- 0.5 teaspoon black pepper Adds mild heat.
- 5 cups low sodium beef broth Use quality broth for better taste.
- 0.75 cup pearl or pot barley (rinsed) Rinsing removes excess starch.
- 3 tablespoons tomato paste Enhances the richness of the soup.
- 2 bay leaves Add depth of flavor during cooking.
- to taste fresh parsley (for garnish) For serving.
Instructions
Preparation
- In a large Dutch oven or soup pot, heat 1 tablespoon of oil over medium-high heat.
- Add 1 pound of beef cut into cubes and cook until browned on each side, about 2 minutes per side. Remove the beef from the pot and set aside.
Cooking
- To the pot, add 1 diced onion, 3-4 diced carrots, and 2 ribs of chopped celery. Cook and stir for 3-4 minutes, until the onion is translucent.
- Add 2 teaspoons of minced garlic, 1 ½ teaspoons of salt, 1 teaspoon of dried thyme, and ½ teaspoon of black pepper. Cook and stir for 1 minute.
- Stir in 5 cups of low sodium beef broth, ¾ cup of rinsed barley, 3 tablespoons of tomato paste, and 2 bay leaves.
- Bring to a boil over medium-high heat, then reduce heat to medium-low. Add the beef back to the pot, cover, and simmer for 35-45 minutes, stirring occasionally, until the barley and carrots are tender.
Serving
- Ladle the soup into bowls and add a sprinkle of fresh parsley for garnish. Serve warm.
