The best beef barley soup recipe
Chilly winter evenings call for a bowl of this hearty beef barley soup recipe, full of vegetables and a rich tomatoey broth. Tender chunks of meat and vegetables are simmered in a tangy and deeply flavored broth.
A basket of buttermilk biscuits would be the perfect side for this comfort food. You may also be interested in my chicken noodle soup and my crockpot chicken vegetable soup recipes. For ease of browsing, you can find all of my soup recipes in one place.
I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.
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Beef barley soup recipe
This recipe for beef barley soup is easy and straightforward. Making a good pot of soup from scratch is a great skill to have and this is a good one to start with, if you’re new to making soup. Even if you are an experienced cook, this recipe for beef soup with barley and vegetables is a classic.
As a kid, this was my favorite soup. There was just something about that broth, it was sweet and tangy from the tomato and the barley was just chewy enough to give it texture. I loved it.
There is something about a bowl of soup that is comforting, don’t you agree? The defining factor in any bowl of soup is the broth. If the broth is watery or not well seasoned, it ruins the entire pot. Let me assure you, the broth in beef barley soup is full of flavor and so delicious.
What you need to know
This soup will make about 4 quarts, it’s great option for freezing some for later. It’s also a great make ahead meal. You can make the soup, from start to finish, and reheat it the next day. I know some people are not a fan of leftovers, but when you are tired, hungry and don’t feel like cooking, they are a lifesaver.
This recipe calls for one pound of beef, but if you prefer more meat, feel free to double it. If you do, make sure you brown the beef in batches, unless you have a very large stock pot. Otherwise, the meat will steam before it actually browns.
Made the soup today- it was delicious! This will be added to the fall & winter meal menu in our house.
– Elaine
Ingredients
I like to pack my soup with vegetables, so there is a hefty amount of them. It’s also a great way to use up the carrots and celery in the crisper drawer before they start to wither away.
- Beef stew meat – This is the traditional choice for beef barley soup. You want an inexpensive cut of meat that benefits from a long, slow simmer.
- Onions, carrots, celery, and garlic – This combination of aromatic vegetables is the base for most soups.
- Diced tomatoes – One can of diced tomatoes is all you’ll need for the soup.
- Beef broth/stock – Low sodium broth or stock is perfect here.
- Substitutions: You can use chicken broth if you like a very mild flavor, or a combination of beef and chicken.
- Flour – A tablespoon of flour will help to give the broth a little body.
- Peas – A handful of frozen peas.
- Barley – The star of the soup, barley is chewy and so good.
- Salt, pepper, and bay leaves – These give our beef barley soup extra flavor.
- Parsley – Fresh herbs are always a bonus. Flat leaf Italian parsley brings a little freshness to the pot.
As you can see, the meat complements the soup. The vegetables actually make up the bulk of it. I use 1 pound of meat, but if you like a really meaty soup, go ahead and double it.
If you haven’t made soup from scratch before, this is a nice, easy recipe to begin with. I made a cheat sheet with tips for making soup like a pro that you might want to snag to help you.
How to make
Here’s a quick summary of how to make beef barley soup. Please see the recipe card at the bottom of this post for the full recipe.
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- Sear – Brown the beef in a small amount of olive oil on all sides.
- Sauté – Add the onions to the pot and then add the carrots, celery and garlic.
- Combine – Sprinkle the flour over the vegetables, then return the beef to the pot.
- Simmer – Add remaining ingredients and simmer for 45 minutes.
Beef barley soup recipe FAQ’s
I do not cook the barley separately. The barley cooks in the soup. While it’s cooking, it will absorb the flavorful broth, giving the barley great flavor. Otherwise, the barley would be bland and wouldn’t taste like much. This also gives the vegetables and meat time to soften in the soup while the barley is cooking.
If you prefer to keep them separate, do what works for you.
I use beef stew meat, which can be found at any grocery store. You want a cut of meat that benefits from a longer period of simmering to break down the tissue and soften as it cooks. You can use whatever you prefer, but stew meat is standard for beef barley soup.
Yes! Beef barley soup freezes like a dream. This makes it a great choice for make ahead meals as well. I always make more soup than I need with the intention of freezing some for days when I’m too busy or tired to cook. Future me is very grateful.
Serving suggestions
I love warm, buttered buttermilk biscuits with my soup. These parmesan potato biscuits would also be fantastic with this soup.
For dessert, an easy apple crisp with oats is perfect for this time of year.
Helpful tools and equipment
The great thing about this soup is that you probably have most of the ingredients already. As for equipment, you’ll need a few things, which you also likely have.
- Large soup/stock pot – This is similar to the one I used.
- Cutting board – A nice, heavy board will last forever, if cared for properly.
- Chef knife – A good quality knife.
- Soup mugs – I love these beautiful, handmade soup mugs from a local potter.
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Beef barley soup
Ingredients
- 1 pound beef stew meat cut into 1 inch pieces
- 4 carrots peeled and thinly sliced
- 3 stalks celery thinly sliced
- 2 medium onions finely diced
- 3 cloves garlic minced
- 1 tablespoon flour
- 14.5 ounce can diced tomatoes
- 6 cups beef broth or stock 48 oz
- 1 cup frozen peas
- 1/2 cup pearled barley
- 2 bay leaves
- 1 tablespoon olive oil
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons fresh Italian (flat leaf) parsley chopped (optional)
Instructions
- In a medium to large stock pot, heat olive oil over medium-high heat.
- Add beef and sear on all sides. Season with half of the salt and pepper.
- When beef has a good sear on all sides, remove from pot and set aside.
- Add onions and cook for 6 – 7 minutes, until almost translucent.
- Add celery, carrots and garlic, season with remaining salt and pepper. Cook until softened (about 6-8 minutes).
- Sprinkle flour over the vegetables and stir to coat.
- Let flour cook out for a few minutes, then add beef back into the pot and pour in the beef broth/stock.
- Add remaining ingredients and let soup simmer until barley is cooked (about 45 minutes).
- Add chopped fresh parsley, if desired.
- Check for seasoning and adjust if necessary.
Notes
- If you like a lot of broth, add up to 8 cups of broth to the soup.
- To store leftover soup: Place in an airtight container and store in the fridge for up to 5 days, or the freezer for up to 3 months.
Nutrition
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Hello! All photos and content are copyright protected. Originally published November 2, 2019, most recent update 1/14/25.
fabulous website hopeful for liking
Delicious, easy recipe. The only change I made was using my crockpot, cooked on high for 3 hours and a few hours on low. This is now on my monthly roster.
That’s a great tip, Claire! Thanks for the wonderful feedback 🙂 I’m going to make it in the crockpot myself!
What a wonderful recipe – thanks for sharing!!!
Hi Jane! Thank you so much! I really appreciate it 🙂