Beef & Barley Soup

Beef & Barley Soup is a hearty, comforting dish made with tender beef, wholesome barley, and vegetables simmered in a rich broth. It’s perfect for cold days or when you want a filling, nutritious homemade meal.

Prep Time

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: ~1 hour 45 minutes

Equipment

• Large soup pot or Dutch oven
• Knife and cutting board
• Wooden spoon
• Measuring cups and spoons

Ingredients

• 1 lb beef stew meat (cubed)
• 1/2 cup pearl barley
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups beef broth
• 1 can diced tomatoes (optional)
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and black pepper to taste
• Fresh parsley for garnish

Ingredient Notes

• Pearl barley gives the soup a thick, hearty texture.
• Beef chuck or stew meat becomes tender after slow cooking.
• You can add potatoes for extra bulk if desired.

Instructions

1. Heat olive oil in a large pot over medium-high heat.
2. Add beef and brown on all sides. Remove and set aside.
3. In the same pot, sauté onion, carrots, and celery for 5–7 minutes.
4. Add garlic and cook for 1 minute.
5. Return beef to the pot.
6. Add beef broth, barley, tomatoes (if using), thyme, oregano, and bay leaf.
7. Bring to a boil, then reduce heat to low.
8. Cover and simmer for 1–1.5 hours until beef and barley are tender.
9. Season with salt and pepper to taste.
10. Remove bay leaf and garnish with fresh parsley before serving.

Nutrition Facts (Approximate Per Serving)

• Calories: 380
• Protein: 28g
• Carbohydrates: 32g
• Fat: 14g
• Fiber: 5g

Tips & Variations

• Add mushrooms for deeper flavor.
• Use leftover roast beef for faster cooking.
• Freeze leftovers for up to 2 months.
• Serve with crusty bread for a complete meal.