This Hearty Beef Barley Soup is a restaurant-worthy, absolutely delicious, easy-to-make and filling meal. Made with only 8 ingredients, less than 30 minutes of active cooking time, and minimal cleanup, it will feed the whole family!
I cook this Hearty Beef Barley Soup every single week during the winter months. It is my family’s absolute favorite soup. It is rich, flavorful, and healthy, and I bet you’ll be making it often once you give it a try. Seriously, it is just incredibly delicious!
I like making it a bit thick, with an almost stew-like consistency, but it is totally okay to add some extra broth to thin it out. You can use beef or chicken broth in this recipe with great results.
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Now let’s take a minute and talk about barley.
ABOUT BARLEY
Barley is actually one of the oldest consumed grains in the world. Although it is not as popular as quinoa these days, the health benefits are just as impressive. Barley, being an excellent source of fiber, keeps your body toxin-free. It helps to strengthen your immune system, lower your blood sugar, improve digestion, prevent heart disease, provide antioxidants, and the list goes on. If you’d like to learn more about the health benefits, check out this article: Barley Nutrition Facts, Benefits & How to Cook It!
WHAT KIND OF BARLEY IS BEST FOR BEEF BARLEY SOUP
There are many varieties of barley, depending on the processing method. In this Hearty Beef Barley Soup, you may use Hulled Barley (a bit healthier) or Pearl Barley (more common). If using hulled barley, keep in mind that it has a bit rough (chewy) texture and may require some extra cooking time.
WHAT KIND OF BEEF TO USE
The best cut for this recipe is boneless chuck roast. It has a great flavor and softens very nicely.
If you’d prefer, you can also use ground beef in this recipe. If making a ground beef barley soup, you can reduce cooking time to one hour.
BEEF BARLEY SOUP RECIPE
1. Heat up a large pot on high heat. Add the olive oil and beef. Cook, stirring occasionally, for about 10 minutes, until the liquids evaporate and the beef starts to brown.
2. Reduce heat to medium and add onion, carrots, and garlic. Cook for about 5 minutes.
3. Add the tomato paste, thyme, salt, and pepper and mix everything well. Add the barley and beef (or chicken) broth. Reduce the heat to medium low, and cook until the beef is very tender, for about 1 1/2 hours.
Note: add extra broth if you’d like to thin out the soup a bit more.
WATCH HOW TO MAKE HEARTY BEEF BARLEY SOUP
BEEF BARLEY SOUP TIPS
Be patient! It takes some time to cook beef until very tender, so be patient, and cook a little longer if needed.
Homemade is best! Use homemade beef stock for the best flavor.
Pick your barley! Remember, that while hulled barley is healthier, pearl barley has softer texture.
Add herbs! Add some herbs (fresh thyme, rosemary and/or mint) for extra flavor.
You’ll also enjoy these hearty soups:
- Red Lentil Soup with Bacon
- Ultimate Mushroom Soup
- Lightened Up Creamy Chicken Noodle Soup
- Greek Chicken Lemon Soup
Hearty Beef Barley Soup
Ingredients
- 1 1/2 lb. boneless chuck roast, cut into small cubes
- 3 tbsp olive oil
- 4 medium carrots, peeled and diced
- 1 large onion, peeled and diced
- 3 garlic cloves (minced)
- 1 cup pearl barley (or hulled barley)
- 2 tbsp tomato paste
- 8 cups beef or chicken broth
- 1 tsp dried thyme
- salt and pepper to taste
Instructions
- Heat up a large pot on high heat. Add the olive oil and beef. Cook, stirring occasionally, for about 10 minutes, until the liquids evaporate and the beef starts to brown.
- Reduce heat to medium and add onion, carrots, and garlic. Cook for about 5 minutes.
- Add the tomato paste, thyme, salt, and pepper and mix everything well. Add the barley and beef (or chicken) broth. Reduce the heat to medium low, and cook until the beef is very tender, for about 1 1/2 hours. Note: add extra broth if you’d like to thin out the soup a bit more.
How does this do with reheating? Does he barley get mushy heated up a second time? I am looking to have this as weekday meal but would need to prep it day before
Hi Andrea! You can reheat it with no problems, the texture will remain the same. Thanks!
I made the Beef Barley soup and it was absolutely amazing
Thanks, Tracey!
There are usually only two of us… but I love to make big batches of soups, chili & sauces … enjoy one meal and then portion up the rest for freezer meals…. I love this recipe & plan on making it this weekend…. will this freeze ok ?
Hi Angela! Although I have never tried freezing it, I believe this soup will freeze well. Thanks!
This stew looks amazing! I’m sensitive to onion, garlic and tomato, though, and just wondering if you have any suggestions for adjusting the recipe accordingly. Thanks!
Hi Leanne! Thanks! You can just skip the garlic and onions, and use about 1/4 cup of pureed roasted peppers instead of the tomato paste. Let me know how it works out for you!
Excellent recipe. Made it last night. It’s Tried & True!!
Thank you so much, Dennis!
Is this really 835 calories per serving? Seems a little high considering the ingredients. How many servings are there?
Hi Angela! It states in the recipe card that the whole pot has 4 servings. So you can definitely serve just half of the serving size, thus reducing calories by half.
Great recipe! I loved that it takes minimal ingredients but it’s still delicious and healthy with the veggies. I followed the recipe and made it with barley.
My husband and my parents (who I shared this with) loved it with the barley. Personally, I didn’t like the barley because it tasted slightly slimy and a bit slippery. However everything else is so good together that I’m making it again right now with potatoes as my starch rather than the barley. It’ll be more like a beef stew. I’ll try to remember to write how it came out Incase others are interested.
Hi Tia! Thank you so much for your feedback. I am glad your family enjoyed the recipe, and you were able to make it work for you too!
I made this delicious soup this evening! My husband and I loved it! I did add about 2-3 additional cups of beef broth because we like lots of liquid for dipping!
Yay! Thanks for the feedback, Linda! I am glad you made it work! 🙂
Do you recommend rinsing/draining the barley?
Hi Jean! Yes, rinsing and draining the barley is a good idea. Thanks and hope you’ll try the soup soon!
Too much barely, need to cut in half .
Hi Sally! Did you try the recipe?
I made this tonight, and it is delicious. My husband is reluctant to try new things, but he also like it, especially the tender meat.
That’s great, Cindy! My husband was also reluctant to try new things before, but now he loves trying to dishes. What’s your husband’s favorite dish? Thank you for your feedback!
Can I finish this in the crock pot? I would start everything (for the Hearty Beef and Barley soup) on the stovetop, but, do you think I could finish the cooking in my crock pot? If so, I assume I would use High temp.on the crock pot, but,how long?
Hi Anne! I do not own a crock pot, so I can’t answer your question. Sorry. If you do try it, please, let me know. Thanks!