Beef Barley Soup

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Beef Barley Soup is a hearty, comforting dish made with tender chunks of beef, wholesome barley, and a medley of vegetables simmered in a savory broth. The result is a rich, nourishing soup with a thick, stew-like consistency. It’s perfect for cold days and is often served with crusty bread for a complete meal.

Beef Barley Soup

Tips

  • Make ahead: This soup tastes even better the next day.
  • Freezing: Freeze in airtight containers for up to 3 months (note: barley may absorb more liquid over time).
  • Slow cooker version: Brown meat and sauté veggies, then transfer everything to a slow cooker and cook on LOW for 6 to 8 hours.

Key Health Benefits

  • High in fiber: Especially beta-glucan, which helps lower cholesterol.
  • Supports digestion: Promotes healthy gut bacteria.
  • Helps blood sugar control: Due to its low glycemic index.
  • Heart-friendly: May reduce risk of heart disease.

 

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Beef Barley Soup

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Beef Barley Soup is a hearty, comforting dish made with tender chunks of beef, wholesome barley, and a medley of vegetables simmered in a savory broth.

  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Ingredients

1 pound stewing beef cubes or 3 cups chopped cooked roast beef
3 tablespoons olive oil, divided
2 cloves garlic, minced
1 medium onion, diced
2 cups chopped carrots
2 cups chopped celery (optional)
2 teaspoons dried thyme leaves
2 teaspoons dried parsley
2 bay leaves
8 cups reduced-sodium beef broth
1 (28-ounce) can no-salt-added canned diced tomatoes
3/4 cup pearl or pot (unhulled) barley
1/4 teaspoon pepper

Instructions

  1. In a large soup pot, add 1 tablespoon olive oil and beef cubes; cook over medium-high until beef is browned. Remove from pan. (Omit this step if using cooked roast beef.)
  2. In the same pot, add remaining 2 tablespoons olive oil, garlic and onion. Sauté for about 6 to 8 minutes.
  3. Add carrots and celery, if using, and continue to sauté for another 6 to 8 minutes.
  4. Stir in thyme and parsley and cook for an additional 2 minutes.
  5. Return beef to pan and add bay leaves, beef broth, tomatoes, barley and pepper. Bring to a boil. Cover and simmer for about 40 minutes.

Notes

Leftovers keep well in the freezer.

Photo credit: Lori from Pixabay

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