This Beef Barley Soup is a hearty, soul-satisfying soup that’s perfect for the coldest days of fall and winter! It’s simmered on your stove until it’s mouthwatering and tender. This is one delicious soup that deserves a spot on your comfort food menu this season!
The fall season is soup season at our house and boy do I love serving soups that feed like a meal.
Today’s Beef Barley Soup is one of those soups. It’s a hearty soup loaded with tender beef cubes and good for you veggies that’s perfect for lunch or dinner. Served with some fresh sourdough bread for dipping and you’ve got a cozy meal you’ll want to serve on repeat.
Why You’ll Love this Recipe
I love when a meal helps me reach my protein, fiber and vitamin goals and this soup does just that. Barley contains B-complex vitamins, protein, iron and calcium.
One quarter cup serving of barley contains 32% of your daily value of fiber.
Ingredients You’ll Need
- boneless beef chuck roast
- carrots
- yellow onion
- white button mushrooms
- garlic
- kosher salt and pepper
- canned diced tomatoes
- beef broth
- parsley, thyme and bay leaves
- pearl barley
- frozen peas
I love the mild nutty flavor and chewy texture of barley. And since I’m trying to incorporate some healthier foods into our menu, beef barley soup is an easy, delicious choice.
Step-By-Step Instructions
The first step will be to heat olive oil over medium-high heat. Add the beef cubes, seasoning with salt and pepper. Sear on all sides for 8 minutes. Remove from pot with a slotted spoon to a plate and set aside.
The second step will be to add the carrots, onions, mushrooms, garlic, salt and pepper to the remaining fat in the pot, scraping any brown bits from the bottom and cook over medium heat for 8-10 minutes, stirring often. Remove vegetables to a large bowl and set aside.
The third step will be to add the beef cubes, tomatoes, beef broth, water, thyme sprigs and bay leaves to the pot. Bring to a boil over medium-high heat, uncovered. Once soup comes to a boil, lower heat to a simmer and cook until the beef is tender, about 1 1/2-2 hours.
The fourth step will be to bring three cups of water to a boil in a medium pot. Add barley. Cook, uncovered for 30 minutes. Drain excess liquid, if any, and set aside.
The fifth and final step will be to discard the thyme sprigs and bay leaves from the pot and skim off any fat. Add barley, reserved vegetables and thawed peas to the pot and cook for an additional 15 minutes. Season with salt and pepper. Pour into bowls and garnish with fresh parsley, if desired.
This soup also makes for fabulous leftovers. In fact, I think it’s even better the second or third day. All the meat and veggies absorb the tasty broth and their flavor becomes more bold and robust.
Perfect with some fresh bread on the side and a nice glass of wine and dinner is served!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Beef Barley Soup
I like to use a chuck roast that I cut into 1-inch cubes for my beef barley soup. You can also purchase beef stew meat that’s already cubed from your market.
This soup freezes perfectly. Place in airtight containers and freeze for up to three months.
A reader made this soup in her slow cooker and loved it! She said she cut the veggies into bigger chunks so they wouldn’t get too soft and cooked the barley separately on the stovetop and added it to the individual bowls when serving so it wouldn’t absorb too much of the liquid. She said you can cook it on high for two hours and then turn to low for an additional three hours.
More Delicious Soup Recipes to Enjoy
Beef Barley Soup
Print Recipe Pin RecipeIngredients
- 1 Tbsp. olive oil
- 2 lb. boneless beef chuck roast, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper
- 1 1/2 cup carrots, chopped into 1/2 inch pieces
- 1 cup onion, chopped
- 8 oz. white button mushrooms, sliced
- 2 garlic cloves, minced
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 14.5 oz. can diced tomatoes, undrained
- 8 cups beef broth
- 1 cup water
- 3 sprigs thyme leaves
- 2 bay leaves
- 2/3 cup pearl barley
- 1 cup frozen peas, thawed
- 2 Tbsp. fresh parsley, finely chopped for garnish, if desired
Instructions
- In a large Dutch oven, heat olive oil over medium-high heat. Add the beef cubes, seasoning with salt and pepper. Sear on all sides for 8 minutes. Remove from pot with a slotted spoon to a plate. Set aside.
- Add the carrots, onions, mushrooms, garlic, salt and pepper to the remaining fat in the pot, scraping any brown bits from the bottom and cook over medium heat for 8-10 minutes, stirring often. Remove vegetables to a large bowl and set aside.
- Add the beef cubes, tomatoes, beef broth, water, thyme sprigs and bay leaves to the pot. Bring to a boil over medium-high heat, uncovered. Once soup comes to a boil, lower heat to a simmer and cook until the beef is tender, about 1 1/2-2 hours.
- While the soup is simmering, bring three cups of water to a boil in a medium pot. Add barley. Cook, uncovered for 30 minutes. Drain excess liquid, if any, and set aside.
- Discard the thyme sprigs and bay leaves from the pot and skim off fat. Add barley, reserved vegetables and thawed peas to the pot and cook for an additional 15 minutes. Season with salt and pepper. Pour into bowls and garnish with fresh parsley, if desired.
Notes
This looks like the perfect filling soup recipe Mary Ann. So perfect for cold days!
Absolutely Alida! This is one of Tom’s favorites. It’s such a satisfying soup!
Just finished my second bowl! It was so satisfying and delicious!
Did add a sweet potato cut into 1 in. Pieces. Also ended up thinking with a little cornstarch.
So happy you enjoy it Rosie! Love how you added sweet potato!
My mom used to make amazing beef barley soup when I was growing up but I haven’t had it in years. This sounds delicious and I need to try it soon!
You definitely need to give it a go then Kelsie! Tom and I love it!
Such a comfort food classic! So hearty and just perfect cold weather food. Love mine with a splash of vinegar (like most things, lol). Pinned! Happy Monday :)
Hmmm…a splash of vinegar? I’ll try that next time Dawn! Thanks for sharing! And pinning!
It’s only mid-morning here, but I could seriously go for a bowl of this right now. January is definitely soup weather, and beef barley reminds of my childhood! Love the coziness in these photos too!
Thanks so much Leanne! Definitely a cozy soup!
Yum!
Under the Nutritional Facts, it says “per serving.” For this recipe, what is considered a serving? 1 cup?
Thanks
I would say it would be closer to 2 cups. The plug in I use for nutrition facts doesn’t give that precise info, so I’m estimating.
You’ve brought out the big guns on the cozy front, Mary Ann!! I could happily eat this every night for a week! Loving those big pieces of beef, and barley is a favorite in soups! Happy New Year, my friend! Feels good to be back at it!
Happy New Year Annie! I’m so excited to be back in the swing of things here at the BHK! Lots more good food to come this year!
Mary Ann – This soup is beautiful, and so appetizing! I love hearty an healthy foods like this, and you’re so right, the leftovers are the best part. (That’s not a sentence I write very often!). And perfect for January! Thank you for the inspiration!
My husband is never big on leftovers, but he loved this soup for days! Thanks so much!
I haven’t broken any new year’s resolutions simply because I was smart and didn’t make any. LOL! But I’m thinking I should make a resolution right here and now to eat this soup on repeat! This looks so comforting and absolutely delish, Mare! Loving the beef with all the veggies and barley! This is definitely the very best way to stay warm this winter! Pinned! Cheers!
Lol! This one is definitely hearty! Soup season is one of my favorite seasons Chey! Well, besides cookie season! Thanks for pinning!
It’s raining here this week so I will definitely need to make this!
A delicious way to get in our our veggies Matt!
I have easily made this 10 times over the last 4 years when i first saw your recipe! It is amazing, no fail, and is so the day you make it but yes… even better next day!
That’s such great news Yvette! I’m so happy this has become a regular at your house! Thanks so much for taking the time to leave a comment! XO
What a warming, comforting soup, Mary Ann! I remember LOVING my Mom’s beef barley soup growing up. I can’t wait to try this one on a chilly day!
It’s Tom’s favorite Katherine! Reminds him of his Mom’s too!
so delicious and comforting! I can’t wait to try this!
It’s my husband’s fave Alice!
Beef and Barley is my Mom’s absolute favourite soup. She orders it everytime we go out and it’s on the menu. Your version looks perfect, so I must absolutely make a pot up and surprise her with it :)
Yay! Hope she enjoys it Jennifer!
This soup is so cozy for dreary January! Just the kind of food I feel like making!
Cozy comfort food always works best in January Leigh Ann!
This is definitely going on my “must make” list! Perfect for these chilly January days!
Absolutely Kevin! Hope you love it!
I love a good hearty soup like this one, Mary Ann!
We do too Natasha! Perfect meal to beat the cold!
You described my new year’s resolutions exactly, Mary Ann! I love my life already and am happy to work toward improving this or that without beating myself up.
Beef Barley Soup is one of my all-time favorites and yours looks just perfect. So excited to try your recipe!!
It’s one of our winter favorites Marissa! Such a hearty, stick to your bones kind of meal!
I can’t break any resolutions if I don’t make any – right? :) I’m loving this soup. It looks delicious and is perfect for these snowy days! I just found out our schools are closed today due to snow and freezing rain. I think this soup would be perfect for today!
Yay for snow days Kathy! Yes, this would be perfect to cozy up to!
Such a cozy classic!
Yes! Can’t beat the classics!
I love these flavors, what a perfect meal for winter!
So hearty Laura! A meal in a bowl!
Just made this! It tastes amazing!!! I made it today for tomorrow so the flavors could really come out :) just curious… will it thicken at all??
Yes, it will thicken because the barley will absorb more of the broth. So happy you enjoy it Yvette!
Can I cook the barley leave it separate and add the beef and vegetables over it so it does not absorb all the liquid
The recipe calls for you to cook the barley separately and then add it to the soup.
Hi! I’ve never cooked barley before so I’m wondering why it is cooked separately and not in the soup! Thanks :)
Hi Amanda. I have just always cooked mine ahead. You could cook it right in the soup, but you’d need to add more broth because it will soak a lot of it up.
Love this! Can you recommend a cooking time for the slow cooker? I wanna be able to program it so I can come home to some amazing dinner after school!
Hi Kathy! I would cook in the slow cooker on low for 7-8 hours or high for 4-5 hours. If you wanted you could brown your meat first before adding to the slow cooker. Enjoy! Hope all is well with Walt and Liam and that you all had a wonderful holiday!
Thanks for the inspiration Mary Ann, I haven’t had beef barley soup in years and yours sounds and looks delicious.
You’re so very welcome Karen! Hope you enjoy it if you give it a go!
Hi. I made this for the first time two weeks ago. It was fantastic. It seemed a little rich. My question is this: After browning the meat in the Dutch oven, I noted a large amount of rendered blood/fat remaining in the pot. I kept that. Do you keep it? I wonder if that is what made my soup so rich? I used chuck roast. Thank you for the recipe. It was excellent. My family loved it. I left out mushrooms and used 1/2 beef broth and 1/2 beef stock. Thanks again.
So happy you gave it a try Dave. Perhaps your roast was a bit more fatty maybe? Next time, drain some of the fat and I think that might work better for you. Thanks so much for following!