Homemade beef barley soup is a comforting classic that combines hearty ingredients with rich flavor in every spoonful. It’s the ultimate bowl of warmth and satisfaction.
Packed with vegetables, tender beef, and chewy barley, this soup delivers balanced nutrition and deep, savory taste. Perfect for chilly nights or batch cooking for the week.
Hearty Essentials: Main Ingredients in Beef Barley Soup
- Beef – Cooked beef adds savory richness and makes the soup filling and satisfying. Leftover roast or stewed beef works beautifully here.
- Pearl Barley – This tiny grain absorbs flavor as it simmers, creating a chewy, nutty texture that thickens the broth naturally.
- Carrots – Their natural sweetness balances the hearty beef flavor and adds a pop of color.
- Celery – Classic for soups, it lends mild bitterness and aromatic depth to the broth.
- Onion – A flavor base that brings depth and slight sweetness as it cooks down.
- Beef Broth – This is the soul of the soup, infusing the ingredients with a savory, meaty backbone.
- Diced Tomatoes – Provide acidity and brightness that lifts the overall flavor.
- Worcestershire Sauce – Adds umami depth and enhances the beefy richness.
- Bay Leaf & Thyme – These herbs add aromatic layers that slowly release during simmering.
Let’s Get Cooking: How to Make Beef Barley Soup
Start by sautéing onion and garlic until tender and fragrant, forming a flavorful base. Toss in the beef, vegetables, broth, tomatoes, and barley, then stir in herbs and Worcestershire.
Bring everything to a gentle boil before lowering the heat. Let it simmer until the barley is tender and the flavors are beautifully blended—about 40 to 50 minutes.
Before serving, remove the bay leaf and give the soup a final taste for seasoning. Ladle it into bowls and finish with a sprinkle of parsley for a fresh touch.
Savvy Soup Tips & Easy Variations
For deeper flavor, sear cubed beef before adding it to the soup, especially if you’re starting with raw meat. A splash of red wine adds complexity—don’t skip it if you have some on hand.
If you’re short on pearl barley, quick-cooking barley or even farro can be a fine substitute. Want extra veggies? Stir in green beans or frozen peas during the last 10 minutes of simmering.
To make it vegetarian, swap beef for mushrooms, use veggie broth, and skip the gravy packet. You’ll still get a satisfying, umami-rich soup with tons of depth.
Leftover Love: Storing and Reheating Tips
Beef barley soup only gets better with time. Store it in an airtight container in the fridge for up to 4 days. The barley will continue to absorb liquid, so add a splash of broth or water when reheating.
It freezes well too—cool completely before ladling into freezer-safe containers. Freeze for up to 3 months. To reheat, thaw overnight in the fridge, then warm gently on the stovetop or in the microwave.
Beef Barley Soup
Ingredients
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried
- ½ green bell pepper finely diced
- 2 cups cooked beef shredded or cubed
- 1 packet beef gravy mix
- 14.5 ounces canned petite diced tomatoes with juices
- 2 tablespoons red wine optional
- 1 onion finely chopped
- 2 carrots thinly sliced
- 2 tablespoons olive oil
- ¼ teaspoon dried thyme leaves
- 6 cups reduced sodium beef broth
- ⅔ cup pearl barley
- 1 bay leaf
- 1 clove garlic minced
- 1 rib celery sliced
- Salt and freshly ground black pepper to taste
- 1 tablespoon Worcestershire sauce
Instructions
- Warm olive oil in a large soup pot over medium heat, then sauté the chopped onion and minced garlic until softened and fragrant.
- Incorporate the remaining ingredients into the pot, stirring to combine thoroughly, and bring the mixture to a boil.
- Lower the heat, cover the pot, and let the soup simmer gently for 40 to 50 minutes, or until the barley is fully cooked and tender.
- Discard the bay leaf before serving the soup hot.
Leave a Reply